Steamed broccoli is one of the simplest, fastest, and most nutritious sides around. But what to do if you don’t have a steamer basket? No problem — all you need is a pot and a bit of water, and you will have bright green steamed broccoli. You can cook it as crisp, crisp-tender, or tender as you like it. This works for florets, stems, and larger stalks or pieces of broccoli. Larger pieces will take a bit longer to steam, as you would expect!

Steaming basically means cooking food over simmering or boiling water. Usually, the food is suspended over the water in a steamer insert, rack, or basket of some kind. However, you can just use a pot with water in the bottom and get the same results. You don’t need a lot of water — just about 1/2 inch — enough to come to a simmer and produce steam in a pot covered tightly with a lid. 

Sometimes broccoli is lightly steamed before it’s cooked further, like in this Broccoli Casserole where it is steamed before being baked with the other ingredients. Sometimes broccoli is sautéed before it is steamed. In this recipe for Sautéed Broccoli, the broccoli is cooked quickly in a pan, then finished by adding water to steam it until tender.

Steaming broccoli on the stovetop is quick and easy, and you don’t need a steamer basket! Learn the simplest way to make steamed broccoli.

Is Steaming Better Than Boiling Broccoli?

Broccoli is part of the expansive cabbage family, and boiling is not the best way to cook any member of the cabbage family. I do not recommend boiling broccoli. Steaming is much better for locking in great flavor and bright color. Boiling will cause the broccoli to absorb too much water and become soggy or mushy, and it also doesn’t do much for the flavor.

How to Choose and Store Fresh Broccoli

Broccoli grows best in cooler weather. Look for tight heads with no yellowing. Store uncooked broccoli in a loose plastic bag in the fridge, preferably in the vegetable or crisper drawer. Use it within 5 days if possible. 

How to Steam Broccoli Without a Steamer Basket

1. Cut the broccoli: Use a large, sharp knife to cut the broccoli into florets, wedges, or whatever size pieces you want.

2. Steam the broccoli: Fill a large pot with a tight-fitting lid with 1/2 inch of salted water. Cover the pot and bring the water to a simmer over high heat. Add the broccoli in an even layer, not too deep, and re-cover the pan. Bring the water back to a simmer, lower the heat to medium-high, and steam the broccoli for 3 to 7 minutes, depending on how tender you want it.

3. Drain: Using a colander, drain the broccoli as soon as it’s almost done to your liking. If you are serving the broccoli cold or want to stop the cooking instantly, plunge the drained broccoli into an ice bath (see below). Leave for 1 minute, then drain quickly and pat dry with a clean dishtowel.

FAQs

Tips for Steaming Broccoli Without a Steamer Basket

• Cut the broccoli into similarly sized pieces so they cook evenly.
• Don’t stack the broccoli too deeply; about 2 layers of broccoli florets or wedges are good.
• Drain the broccoli as soon as it’s almost done to your liking to prevent it from cooking further in its own heat after being removed from the pot.
• Know that the stems are denser in texture than the florets, so they will take a bit longer to cook to the same consistency. I don’t mind the stems being a bit crisper than the florets, though — I like the variance in the texture.
• Sometimes broccoli can be steamed in broth for extra flavor. Make sure to use vegetarian broth if you want to keep your recipe vegetarian.

How to Keep Steamed Broccoli Bright Green

If you want to stop the cooking completely, you can shock the broccoli in an ice bath. However, you should get the cooked broccoli in and out of the ice bath within a minute, or it will absorb too much water and become mushy. Have a bowl with ice water ready before you start cooking the broccoli; simply fill a large bowl with water and add a few cups of ice. 

1. As soon as the broccoli is streamed to your liking, drain it, and immediately plunge the drained broccoli into the ice water.

3. Use your hand to swish it around, then immediately drain the broccoli and shake the colander or strainer to remove any excess liquid.
4. Turn the cooled broccoli onto a clean dishtowel, and pat dry as best you can.

How To Tell When Broccoli Is Done

This is very much a matter of taste. Some people like their broccoli well-cooked and very soft and tender. Others like it lightly cooked and still quite crisp. And others like it somewhere in between.

The denser stalks might stay a bit crisper than the more delicate florets. If you want everything to end up the same consistency, add the stems to the pot a couple of minutes before adding the florets.

The shorter the cooking time, the more the broccoli will retain its bright green color. Broccoli can go from tender and soft to mushy and overcooked in a matter of a minute or two, so take it from the heat just before it is done to your liking. The broccoli will continue to soften as it cooks a bit more in its own heat after coming out of the pot.

How to Serve Steamed Broccoli

You can serve steamed broccoli hot or at room temperature or add it to cold salads and other dishes. To serve broccoli cold, it is best to remove it from the steamer a few minutes before it reaches the desired level of tenderness.

You can season the broccoli very simply with salt and pepper, and you might also add a bit of olive oil or butter to the florets to add some richness. Another option is finishing the broccoli with some fresh-squeezed lemon juice (though this will dull the color slightly). Or try drizzling over a vinaigrette and serving it either warm or at room temperature. Try Italian Dressing, Caesar Dressing, or any version of Classic Vinaigrette.

Storing Steamed Broccoli

Steamed broccoli can be stored in a covered container in the fridge for 3 days. Reheat in the microwave, or you can re-steam it for a few minutes until warmed through. Know that it will get softer when you reheat it.

Steamed Broccoli Recipes

Broccoli Salad

Broccoli Casserole

Romaine, Kale, and Broccoli Salad