How To Cook Broccoli, 5 Ways

Allow me to present the humble broccoli — beloved sautéed side dish with lemon and olive oil, faithful team player to quick stir-fries, virtuous add-in to any number of cheesy pasta dishes. Broccoli is the vegetable we reach for when we need a little something extra to round out a meal.

We have tested more than a few techniques for cooking broccoli and found an all-around favorite, but here we break down five basic methods for your every day needs, along with how to trim it down to bite-sized pieces.

• Bright, uniform color: When buying broccoli, choose vegetables that have a uniform green color with no major brown or yellowing spots.
• Firm to the touch: The broccoli stem should feel firm and the crown should be tight and springy; soft stems or limp florets are a sign of old broccoli.
• Storage: Store broccoli in the crisper drawer in the fridge until you’re ready to use it. Broccoli should keep fairly well for at least a week.

1. Trim off the florets. Slice crosswise straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets. Cut through the “trunk” of each floret to make bite-sized pieces. Place these in a small bowl and run them under water to wash away any grit.
2. Trim and slice the stem. The main stem of the broccoli is entirely edible. Trim off any leaves or blemishes. You can remove the tougher top layer of skin with a peeler if you would like, but it’s not necessary. Slice off the bottom inch of the stem and discard. Slice the remaining stem crosswise into disks. Stems take longer than florets to cook, so place all these slices in a separate bowl from the florets. Rinse under water to wash away any grit.

• Blanching: Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil and add a heaping tablespoon of kosher salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water.
• Steaming in the microwave: Place the broccoli florets and stems in a microwave-safe dish and pour 2 to 3 tablespoons of water over top. Cover with a dinner plate and microwave on HIGH for 3 to 4 minutes. Remove the lid carefully and check if the broccoli is tender.
• Steaming on the stovetop: Fill a pot with a few inches of water and insert a steamer basket over top. Be sure the water does not touch the bottom of the steamer basket. Bring the water to a simmer over medium-high heat. Add the broccoli florets and stems and cover. Steam for 4 to 5 minutes, until tender.
• Sautéeing: Make sure the broccoli is as dry as possible. Film a skillet with oil and set over high to medium-high heat. Add the florets and a big pinch of kosher salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.
• Roasting: Heat the oven to 425°F. Make sure the broccoli is as dry as possible. Toss the broccoli florets and stems with a few teaspoons of oil and 1/2 teaspoon of kosher salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20 to 25 minutes, until the broccoli is crunchy and you can see deep caramelized brown spots.

• Blanched broccoli: Vegetable platters, cold salads, and veggie frittatas.
• Steamed broccoli: Side dish with olive oil and seasonings, warm salads, quiches, casseroles, and soups.
• Sautéed broccoli: Combine it with other vegetable sautés, side dish with seasonings.
• Roasted broccoli: Pastas, cold or warm salads, pizza topping (under-roast slightly so the broccoli doesn’t burn on the pizza).

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