Broccoli can be deceptively tricky to cook. How do you get the stalks cooked enough, without making the tops turn to mush?
Steaming broccoli is an easy way to cook this vegetable evenly. Steaming also has the benefit of not losing too many of the nutrients (always a possibility when cooking a vegetable). Traditional stovetop cooking is a flavorful, easy way, as well; and produces evenly-cooked broccoli, without the scorching that often occurs when cooking broccoli in the microwave.
The good news about cooking broccoli is that the easiest way to cook it also happens to be the way that makes it the most evenly tender, flavorful, and nutritious! Read on for your best options.
Steaming: the best way to cook broccoli
By far, the most satisfying way to cook broccoli is to steam it. If you are not familiar with this method of cooking, you are in for a pleasant – and easy – surprise. Although a steamer basket is simplest, you should be able to improvise a way to steam with other gadgets from your kitchen.
The basic method of steaming is to place your broccoli over – but not in – about an inch of water, in a pot. Bring the water to a boil, cover, and turn the heat down to medium. The hot steam will billow around the broccoli and cook it very nicely in about ten minutes.
To test broccoli for doneness, use a sharp-tipped knife to pierce one of the stalks. I like my vegetables soft and with a long-cooked flavor; but you can cut back on the time, if you prefer your broccoli more crisp.
Easy Substitutes for a Steamer Basket
Ideally, a steamer basket (view here) is placed at the bottom of the pot, and filled with broccoli; holding it safely above the water, and off the bottom of the pot, where it might burn. A metal colander can be a good substitute – One that has feet can stand on the bottom of the pot. Alternatively, you can use a smaller pot, set the colander over the rim of the pot, and place the lid over the top of the colander. Steaming is a very forgiving and basic method!
Another good substitution is a round, wire cooling rack or canning rack, placed on the bottom of a large pot. With this method, you should steam your broccoli whole, so it doesn’t fall through the rack.
Fresh Broccoli or Frozen: which is best?
I prefer fresh broccoli, but the frozen kind has come a long way from the icy block in a box that I remember from my childhood. Today’s frozen broccoli is flash-frozen, which gives it a much better texture than it used to have. BJ’s sells a large bag of organic broccoli that is so good, I eat it dipped in Ranch dressing, without even cooking it (to do this, simply place some in a container and let it thaw out in the fridge overnight).
If you’re cooking frozen broccoli, simply add a bit more time, so it can thaw, maybe about five more minutes. You can cut this time down by thawing your broccoli in the microwave for three minutes prior to steaming.
Other Ways to Cook Broccoli
Cooking broccoli in the microwave may be fast; but it’s tricky. It either comes out too chewy, or with nasty-tasting, little burns on the tops. One way around this would be to heat some water first, and pour it over the broccoli before covering and microwaving it. Be sure to add enough water to cover the tops, and place a plate or shallow bowl underneath, in case it boils over.
If you’re using the oven to bake something for dinner, it’s a simple matter to cook your broccoli in there, as well. Put fresh or frozen broccoli in a casserole dish (1 1/2 quart or larger), salt, and add 2″ of water. Cover the casserole dish and bake until it’s done to your taste.
No matter which method you choose, fibrous stems can be unappetizing. You can cut down on this problem – literally – by slicing the stems in 1/4″ rounds. This breaks up the fibers, so they’re not so stringy.
Uses for Leftover Broccoli
- Leftover broccoli is sensational in an omelet! It’s even better with some shredded cheddar cheese or pepperjack.
- A fast way to make a creamy broccoli soup is to add it to your favorite Campbell’s cream soup. Prepare the soup, reserving about 1/3 of the water (or milk) that you’ve measured into the can. Be sure your broccoli is well-drained, so it doesn’t thin out the soup. Mash the broccoli to the texture you like. At this point, you can add in more liquid from the can, until it’s as thin as you like.
- To make broccoli soup from scratch, add the leftover broccoli to chicken broth. For flavor, I like a little curry or thyme, and a pinch of dried onion. Cook it until the broccoli is really soft. Mash it with a potato masher. My favorite way to thicken this soup is by adding dried potato flakes. Add one Tablespoon at a time, letting it thicken in between, until it’s thickened to your preference.
- Once it’s ready, you can make it creamy by adding a tot of heavy cream, sour cream, or my personal favorite – Greek yogurt.
- Cold leftover broccoli marinates into a tasty salad. Dress it with your favorite Italian salad dressing. For a little more flavor, squeeze a slice of lemon over it, drop in the slice, and stir to get the full lemon flavor, before removing the lemon slice. Grind some black pepper over it.
- If you’re lucky enough to have some leftover plain pasta, add your broccoli salad to it.
- This becomes a refreshing meal for a summer evening by simply adding a can of chicken or tuna; even better would be some cut-up rotisserie chicken!
- For a quick, hot meal, add some jarred Alfredo sauce. If you prefer cooking from scratch, you can whip up a quick Alfredo-ish sauce by whisking together a cup of milk and 2T. flour in a small pan. Heat gently, whisking until it thickens. Season with 1/2t chicken broth powder and a pinch of garlic powder. Then, add 1/4c. spaghetti cheese, and salt and pepper to taste.
Other Great Broccoli Ideas!
Fresh broccoli keeps great in the fridge, but it you really want it garden-fresh, use Cooking Light’s “bouquet method” of storage:
Treat your fresh broccoli like a beautiful bouquet of flowers: Put it in a vase! To do this, all you need to do is fill a jar or glass with a few inches of water. Put the broccoli (stem down) into the glass, making sure the ends are submerged. The bushy head should peek out over the top. Store in the fridge for three to five days. Change the water daily.”
Cooking Light Magazine
(If you follow the link to the rest of their storage article, don’t use the blanching/freezing method. It makes the broccoli tough and gives it a weird flavor)
Even though a serving of broccoli is 89% water and has only 31 calories, it contains 2.5 grams of protein and 2.3 grams of fiber. I know, right? It hardly seems possible, but Healthline says it’s so!
Another nutritional surprise about that cup of broccoli is that it contains more Vitamin C than an orange, according to Janice Garcia from Daily Harvest.
Resources for Further Exploration
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