How To Steam Broccoli Without a Steamer Basket
Steaming broccoli on the stove is quick and easy, and you don't need a steamer basket!
Yield: 4 people
Cost: 5
Equipment
Materials
- Fresh broccoli
- Water (as needed; about 1/2 inch deep)
- Kosher salt
Instructions
- 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 recover the pan. Bring the water back to a simmer, adjust the heat to medium-high, then steam the broccoli for 3 to 7 minutes, depending on how tender you want the broccoli.
- 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 Note). Leave for 1 minute, then drain quickly and pat dry with a clean dishtowel.
Notes
- Cut the broccoli into similarly sized pieces so they cook evenly.
- 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.
- To make an ice bath, simply fill a large bowl with water and add a few cups of ice.
- Don’t stack the broccoli too deeply; about 2 layers of broccoli florets or wedges are good.