Pan-Steamed Broccoli
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
Pan steaming is the easiest and fastest way to cook broccoli. Period. Broccoli contains almost as much calcium as milk and delivers more vitamin C than an orange. It also contains vitamins K and A and is an excellent source of dietary fiber, folate, riboflavin, iron, potassium, manganese, and phosphorous. But wait, there's more! Some very special antioxidants are also on tap that can jump-start what's called phase-2 detoxification enzymes, which have the power to flush potentially harmful free radicals from your body, and that qualifies broccoli as a bona-fide super food. This recipe first appeared in Season 11 of Good Eats.
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- 1 1/2 pounds broccoli with stalks, rinsed and trimmed
- 1/3 cup water
- Pinch kosher salt
- 2 tablespoons unsalted butter
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
Procedure
- Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch-thick slices lengthwise.
- Place the stalk pieces in the bottom of a 2 1/2- to 3-quart saucepan, add the water and salt. Lay the florets on top.
- Cover, place over high heat, and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.
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