Name: Pan-Steamed Broccoli with Lemon
Total time: 25 min
Ingredients: ⅓ cup water; 1 pound (6 cups) broccoli florets , large florets cut in half; ½ teaspoon table salt; 2 tablespoons unsalted butter , cut into 4 pieces; ½ teaspoon grated lemon zest , zested from ½ lemon; ¼ teaspoon pepper

Why This Recipe Works

This steamed broccoli side dish is so simple, the kids can make it—and if they make it they’re more likely to eat it! We quickly steam broccoli in a skillet to keep it crisp-tender and bright green. A quick toss in melted butter, lemon zest, and pepper coats each floret in flavor. We skip the lemon juice in this recipe because acids react with the chlorophyll in green veggies (the molecule that gives them their signature hue), turning them yellow-gray. Sticking with the lemon zest—the flavorful skin of the fruit—adds lots of lemon flavor without any of the acidity. To see this science in action, have kids squeeze some lemon juice onto one or two of their cooked broccoli florets. What do they notice about the broccoli’s color before and after adding the lemon?

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Instructions

In 12-inch skillet, bring water to boil over high heat. Add broccoli to skillet and sprinkle with salt. Cover skillet with lid and reduce heat to medium-low. Cook broccoli for 4 minutes.

Use oven mitts to carefully remove lid from skillet. Use wooden spoon to gently toss broccoli. Cover skillet and cook until broccoli is bright green and crisp-tender, 3 to 5 minutes.

Use oven mitts to carefully remove lid. Cook until remaining liquid evaporates, about 1 minute. Turn off heat and slide skillet to cool burner.

Use wooden spoon to push broccoli to 1 side of skillet. Add butter, lemon zest, and pepper to now-empty side of skillet and stir until butter melts.

Toss broccoli with butter mixture until evenly coated. Serve.