Name: Steamed or Boiled Broccoli
Total time: 20 min
Ingredients: 1 1/2 pounds broccoli; Table salt

Why This Recipe Works

Our best broccoli recipe includes a combination of boiling and steaming. This method came out on top for two reasons: because it is fast (since only the stalks are boiled, there's no need for a large pot of boiling water) and because the boiled stalks and steamed florets cook at slightly different rates, yielding bright color, firm florets, and thoroughly cooked stalks.

Before You Begin

The florets and stalks are cooked simultaneously with two different methods. The thick stalks simmer in the cooking liquid, while the more delicate florets, set over the stalks, steam.

Instructions

Rinse broccoli and separate stalks from florets at points where floret stems meet stalk. Peel stalks by trimming away one-eighth inch of outer peel. Cut in half lengthwise and then into bite-size pieces. Separate florets into smaller sections and, if desired, peel stems.

Bring 1 inch water to boil in 11- or 12-inch sauté pan. Season with 1/2 teaspoon salt or to taste. Add broccoli stalks, then place florets over stalks, making sure florets don’t sit in water. Cover and simmer until broccoli stalks are just tender, 5 to 6 minutes. Drain and serve immediately.