Beautiful Boiled Broccoli

Beautiful Boiled Broccoli

Beautiful Boiled Broccoli

This was another one of those ideas I resisted for a long time because of less-than-favourable childhood memories.

And then when I started to focus on eating more veg. And prepping ahead. The oven was full one weekend so I decided to try boiling / steaming a few heads of broccoli.

I guess it didn’t hurt that the broccoli was from my favourite producer at the farmers market. But I couldn’t get enough of this simple green veg.

So vibrantly green. So fresh. So much flavour!

As you may have guessed from the proliferation of broccoli recipes on Stonesoup, it’s become one of my fave ingredients to have in the fridge. I hope it becomes one of your faves too!

The secret is only using a little water in the pot so you’re minimizing loss of water-soluble vitamins and making the process quicker.

And don’t forget the salt. It’s critical for balancing out the natural bitterness of broccoli AND keeping the colour vibrantly green.

takes: 15 minutes
2 heads broccoli (or more)

1. Bring a medium pot of salted water about 2cm (1in) deep to the boil. Meanwhile slice broccoli stems and cut florettes into bite sized trees.

2. Add broccoli to the boiling water. Cover and simmer for 5 minutes.

3. Drain and spread out on a plate or baking tray to allow to cool and let the steam escape.

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Variations & Substitutions

different veg – broccolini, asparagus, green beans, snow peas, sugar snap peas, cauliflower. Adjust cooking time as needed.

Recipes to Use Your Broccoli

Prepare Ahead

Yes! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen. Serve cold, at room temp or warmed in a little oil or butter.

Beautiful Boiled Broccoli-2

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