If you’d like to make steamed broccoli, but you don’t have a steamer basket, you’re in the right place. I’ve got two methods (one stovetop, one microwave) that will yield perfect steamed broccoli without an actual steamer basket.
The microwave is extremely straightforward, but the stove poses a problem for anyone without a basket: How do you keep your broccoli florets from getting soggy and sinking into the water at the bottom of the pot? Easy: you layer the stems on first!
By placing the broccoli stems at the bottom of the pot, the toughest part will cook faster while keeping the delicate florets safely out of the water. It’s a win-win! And you don’t end up with any extra dishes, so actually it’s a win-win-win.
Jump to the recipe to hit the ground running or read on for a bit more on this method.
What’s so great about this way of steaming broccoli:
I adapted this method from a decades-old episode of Good Eats, and have been cooking my broccoli this way since 2008. It always works and it has stood the test of time. Here’s why:
It keeps the florets from getting soggy.
If you were to just throw a bunch of broccoli into a pan filled with 1/4-inch of water, the florets at the top would steam nicely, but the ones at the bottom would get super soggy. Broccoli’s stalk, on the other hand, is much sturdier and does better fully submerged in simmering water. By placing the stalks in the water, you keep the florets above the surface, and everything cooks perfectly without getting soggy.
It requires no special equipment.
In the early days of making this recipe, I was living in my first apartment and had very little kitchen equipment. I definitely didn’t have a steamer basket, and I’m guessing a lot of other home cooks are in the same boat. No steamer? No worries.
It cuts down on dishes
Even after becoming the proud owner of a steamer basket, I continued to make broccoli this way simply because it saves on dishes. With all those tiny little holes, steamer baskets are a pain to clean. But with this recipe, all you have to wash is a cutting board, knife, and saucepan.
A quick note on steamer baskets
If you’re looking into buying a steamer basket, but you’re short on space, one of my favorite options is a heat-resistant collapsible silicone colander. The one I have has floppy hand grips that bend down (since they’re made of silicone), so it perfectly fits inside a stockpot or a dutch oven. When it’s not steaming something, I use it more traditionally to strain pasta. And when it’s off duty, it collapses down to the size of a large dinner plate.
But with this recipe, you really don’t need one!
Steamed Broccoli (without a steamer)
*See note below recipe for microwave instructions (this recipe is made on the stovetop).
Ingredients
- 1 head broccoli
- Salt
- Butter (optional)
Instructions
- Prep the florets: Use a paring knife to separate each floret, carving around the broccoli stem. Cut the florets into bite-sized pieces. Set aside.
- Prep the stems: If the stem is very woody, use a vegetable peeler to peel it, and slice off a little bit of the cut end. Slice the stem in half lengthwise, and then slice diagonally into 1/4-inch-thick (6mm) pieces.
- Evenly distribute the stems in the bottom of a small saucepan. The saucepan you choose must be narrow enough that the stem slices cover the whole bottom.
- Pour water into the pan until the stems are covered about halfway (about 1/4 – 1/3 cup). Do not add the florets yet. Bring to a simmer over high heat.**
- Once simmering, add the florets, cover, and reduce heat to medium. Cook for about 4 to 5 minutes, just until the broccoli is bright green and tender.
- Sprinkle with salt and top with dabs of butter (if using) and enjoy.
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Notes
*If you want to use the microwave instead:
- Prep your broccoli as described in the recipe above (steps 1 and 2).
- Place the stalk pieces in a microwave-safe heat-proof bowl. Pour enough water into the bowl to come up the sides of the stalks halfway (about 1/4 cup).
- Place the florets on top. Cover with a heat-proof plate.
- Microwave for about 4 minutes (this will vary by microwave), until the broccoli is bright green and tender.
- Sprinkle with salt and top with dabs of butter (if using), and enjoy.
** Don’t just let it simmer away or the water will evaporate. Add more water if you let it simmer too long before covering.
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