Name: Stovetop steamed broccoli
Ingredients: 1 bunch of broccoli florets; 3 to 4 tbsps of olive oil or mayonnaise; 1 tbsp of freshly ground black peppers; 1 tbsp of salt to taste; 3 tbsps of lemon juice; Few toasted almonds or fennel seeds (optional); 1 cup of water

Ingredients

Units Scale

1 bunch of broccoli florets
3 to 4 tbsps of olive oil or mayonnaise
1 tbsp of freshly ground black peppers
1 tbsp of salt to taste
3 tbsps of lemon juice
Few toasted almonds or fennel seeds (optional)
1 cup of water

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Instructions

First prepare your broccoli crowns by cutting it off away from its stems. Carefully cut the crown into bite sized pieces and stems into quarter lengths, place in a bowl and rinse off with under clean running water with some salt to get out any grit.
In a clean cooking skillet or an instant pot, add 1 inch of water and bring to boil. Add your well cut broccoli and steam for 5 to 6 minutes with the lid close if you’re using an instant pot. You can add some pinches of salt while it boils.
Reduce the heat to a medium and remove after the set time. The broccoli turns from a vibrant green to an olive green color once you’re done steaming.
In case you’re not making use of a timer and you’d also want to know when your broccoli is done, use a fork to pierce it, if the fork pierces through, remove from the heat and serve on a plate.
Serve broccoli with some of your favorite toppings, maybe with some lemon zest, a few drops of olive oil, fennel seeds or almonds, or some freshly grated Parmesan cheese.