Ingredients:

  • 1 large head Broccoli (approx. 450–500 g), cut into uniform 1-inch florets
  • 1/2 cup (120 ml) filtered Water
  • 1/2 teaspoon Kosher Salt (for steaming water)
  • 1 tablespoon Unsalted Butter OR Extra Virgin Olive Oil
  • 1 medium Lemon (Zest and fresh juice)
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Broccoli: Wash the broccoli thoroughly under cold running water. Trim off the thick stem. Cut the head into uniform florets, roughly 1 to 1.5 inches (3–4 cm) in size. Consistency is key for even cooking.
  2. Set Up the Steam Environment: Place a medium pan over high heat. Add the measured water and 1/2 teaspoon of kosher salt to the pan. Bring the water to a rapid, rolling boil.
  3. Steam the Broccoli: Once the water is boiling aggressively, immediately add the prepared broccoli florets to the pan. Quickly cover the pan tightly with the lid. Reduce the heat to medium-high. Steam the broccoli for 5–7 minutes without lifting the lid.
  4. Check Doneness and Drain: After 5 minutes, test a piece with a fork. It should be easily pierced but still offer slight resistance (al dente). Immediately remove the pan from the heat and carefully pour the broccoli into a colander to drain any remaining water and stop the cooking process.
  5. Finish and Serve: Transfer the hot, drained broccoli back to the empty, warm pan or a serving dish. Toss immediately with butter or olive oil until coated. Zest the lemon directly over the broccoli, then squeeze in the fresh juice. Finish with flaky sea salt and black pepper. Serve straight away.