steamed broccoli

Ingredients

• 1 large head of broccoli
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cut the broccoli into florets, ensuring they are roughly the same size for even cooking.
2. In a large pot or skillet with a lid, drizzle the olive oil.
3. Add the broccoli florets to the pot.
4. Season with salt and pepper.
5. Pour 1 cup of water into the pot – enough to reach just below the broccoli florets.
6. Cover the pot with a tight-fitting lid.
7. Bring the water to a boil over high heat.
8. Once boiling, reduce the heat to medium-low and simmer for 5-7 minutes, or until the broccoli is tender-crisp. Check for doneness by piercing a floret with a fork.
9. Remove from heat and serve immediately.

Notes

• For optimal flavor, don't overcook the broccoli – it should retain a slight crunch.
• A steamer basket placed inside the pot is ideal for steaming broccoli.
• To prevent the broccoli from becoming soggy, avoid adding too much water.
• Store leftover steamed broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore some moisture.