Steamed Broccoli
To meet the challenge of adding flavor without fuss to broccoli, we tossed uncooked dressings and sauces with steamed broccoli. We found that potent flavorings like chiles, ginger, garlic, citrus juices, and spices, which stand up to the strong flavor of broccoli, were best in our broccoli recipes.
1 ½ pounds broccoli (about 1 medium bunch), rinsed
½ teaspoon table salt
1. Separate florets from stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8-inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.
2. Bring about 1-inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.
Per Serving (Serves 4)
Calories 58; Cholesterol 0g; Fat 0g; Sodium 346mg; Saturated 0g; Carbs 11g; Trans 0g; Dietary Fiber 4g; Monounsaturated 0g; Sugar 2g; Polyunsaturated 0g; Protein 4g.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.