Steamed Broccoli

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Former President Bush may have contributed more to America’s nutrition than he knew by making a joke of his dislike for the vegetable. The truth is, broccoli is more popular than ever, is very good for you, and if you don’t overcook it, has wonderful flavor and color. The key is watching the timing during cooking. Like other green vegetables, cooking it much more than seven minutes will result in color loss.

Ingredients

Steps

1. Trim the broccoli by cutting off the stalks about 2 inches below the florets and peeling away any tough skin. Cut into serving portions. Cook the broccoli in 2 batches, creating your leftovers first. Put half the broccoli in a steamer basket or a folding steamer and steam, covered, over boiling water until crisp-tender, 5 to 7 minutes. The broccoli may also be cooked in an uncovered big pot of salted boiling water. Transfer the broccoli to a big bowl of ice water for 5 minutes, then drain well. Cover and store in the refrigerator for up to 5 days.
2. About 7 minutes before you want to serve, cook the remaining broccoli. Drain the hot broccoli, put it in a serving bowl, and drizzle with the melted butter. Serve.

Notes

• Serves 4, with half reserved for Linguine with Broccoli and Blue Cheese

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.