• Put a small amount of water in a saucepan, and get it simmering. If you have a steamer basket, put your chopped broccoli into it and place it in the saucepan, put the lid on, and steam until they are as soft as you like them. Make sure you don't boil the saucepan dry as often there is not a lot of space for water under the steamer basket. Enjoy.
  • I use a pot fill it up somewhat with water. then I have one of those perforated metal fold out steamer thing-a-majigs and insert that into the pot and add the broccoli florets on to that and steam the broccoli until tender. This way a lot of the nutrition isn't lost.
  • If you want to do it in the microwave, just place cut up broccoli in a dish or bowl, add 1-2 tablespoons of water and seal with clingwrap. Microwave for under 7 minutes, depending on how much you have. If you go past 7 minutes you will change the color from bright green to dull.
  • Use the advice of all the other AB chefs, but add a little seaseme oil to the broccoli, and you will have a wonderful dish!
  • Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise. Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 6-7 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish. Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

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