Simply Steamed Broccoli
Cuisine: Italian
Author: Kitchens
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Broccoli is a wonderful vegetable, rich in nutritional values and when cooked right, amazingly tasty. Perfect with roasts, fish, poultry or pasta.
  • 1 head of broccoli, trimmed of outer leaves, to 2, about 1 pound
  • 1 lemon
  • water
  1. Trim the bottom half-inch from the broccoli stem. You can either break up the head into 4 pieces or into florets, as desired.
  2. Pour cold water in the bottom of a non-reactive pot to 1/2-inch. Squeeze a few drops of lemon juice (not very much at all) into the water. Put it on the heat to bring to a boil.
  3. Add the broccoli to the pot, cover, reduce the heat to low and allow to steam about 5 to 8 minutes, depending on whether you're cooking 2 heads or 1). If you have a steel vegetable steamer, use it in your pot.
  4. When cooked, remove to a serving dish, draining water completely.
  5. Cut the remaining lemon into slices or wedges and serve immediately.
Calories: 41 Fat: 0.6 g Sugar: 1.8 g Fiber: 3.7 g Protein: 2.7 g Cholesterol: 0 g
Many people overcook broccoli or cook it in aluminum pots. Aluminum will react to the acids in both the lemon and vegetable causing the grey. Overcooking will also cause the color to deplete as the chlorophyll cooks. When this happens, many of the superb nutritional values are depleted.

The broccoli will be crisp and fresh, yet soft enough to eat comfortably. If the broccoli is too hard, it's not cooked enough, and if too soft, it's overcooked. The color will tell you everything you need to know.

If you're not serving the broccoli right away, rinse it after cooking in ice cold water to set the color, drain and reserve. If you want it warmed up again, just microwave for 30 seconds on high.
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