Aim to make the florets roughly similar in size so they cook evenly. You can discard the stalks or chop them up—they’re quite tasty and tender when steamed properly!
Check that the water isn’t touching the bottom of the colander. Make sure the lid is on snugly so the steam can’t escape.
Steamed broccoli can turn drab green, mushy, and unappetizing quickly, so check every minute after the first 4 minutes of steaming.
Try adding lemon juice, balsamic vinegar, or toasted almond slivers to your steamed broccoli. [7] X Research source
The broccoli doesn’t need to be in a single layer, as the steam will rise through all the broccoli once the dish is covered.
Keep checking every 30 seconds after the first 2. 5 minutes since broccoli can go from perfectly steamed to overcooked quickly. Always be cautious when uncovering a bowl of steaming veggies. The hot steam will escape quickly and could burn you if you’re not careful. Open the bowl away from you to avoid exposing yourself to the steam.
Try stirring in a splash or two of soy sauce to give the finished broccoli an enhanced flavor that pairs well with white rice.
“Bite size” means the florets should be cut into about 1 in (2. 5 cm) pieces. Take a quick look through the head of broccoli after washing it to make sure there aren’t any bugs hiding out!
The broccoli should be a bright green and easily pierced with a fork when fully cooked. [17] X Research source Use the lid as a shield when lifting it off the pot by pulling it towards your body. This will help deflect the steam away from your face. Toss your broccoli with garlic oil and asiago cheese for a rich flavor. [18] X Research source
