Lemony Steamed Broccoli

By Millie Peartree

Published Aug. 28, 2024

Lemony Steamed Broccoli
Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(534)
Comments
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It doesn’t get any easier than steamed broccoli; here it’s tossed with a hint of creamy sweetness from butter and a squeeze of lemon to add some fresh brightness. Quick and easy to prepare any night of the week, dress it up or down however you like: Serve it as a side to a protein, like chicken breasts or fish, or add it to a grain bowl, along with other vegetables.

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Ingredients

Yield:4 servings 
  • 1pound broccoli florets (or 1 1-pound head broccoli, cut into florets)
  • 2tablespoons unsalted butter
  • 1lemon
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

90 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 330 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a large skillet over medium heat, add the broccoli and just enough water to cover the bottom of the pan. Cover, making sure the steam doesn’t escape, and cook just until vegetables are crisp-tender, 6 to 8 minutes or until your desired tenderness. Remove from pan and set aside. Zest, then halve the lemon, reserving the zest.

  2. Step 2

    In the same skillet, melt the butter. Squeeze 1 tablespoon of lemon juice over the butter. Cook for 30 to 60 seconds. Stir in lemon zest, ½ teaspoon salt and ¼ teaspoon pepper. Add the broccoli and toss to until warmed through, about 2 minutes. Taste and add salt and pepper as needed. Serve immediately.

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Ratings

5 out of 5
534 user ratings
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Comments

kim10024

Who needs the butter? Fresh lemon juice, salt and pepper, add a little olive oil and white balsamic vinegar to taste.

JensPeter

I'll never understand these recipes that call for unsalted butter and then implore one to add kosher salt. Could someone explain the reasoning?

ScratchCook

As a person who likes vegetable combos like mashed turnip with mashed carrots or potatoes, I made this with thinly, diagonally sliced carrots. I steamed the carrots separately with still firm to the tooth bite, then combined with the broccoli. The color combo made a nice presentation as well. All other ingredients and prep followed. Delicious with my poached Salmon and the also the NYT Tomato Carpaccio recipe presented today. Very quick, easy cleanup meal.

Susy Balt

Just ok. My crew found this recipe bland.

Viktor (Germany)

Was tasty but I think I steamed the broccoli for a tad too long so it lost too much of its taste compared to when I microwave it for 2-3mins. Also it was a bit difficult to make the broccoli absorb the sauce properly so in the end I added yesterday's rice from my fridge to the pan to absorb the rest. Was an okay dinner.

KK

Used lime instead of lemon, turned out delicious

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