Broccoli — Not Such a Boring Vegetable

Most of us, when we think of broccoli, immediately imagine a dry, watery, “overcooked” taste.
But in fact, broccoli has its own mild yet recognizable flavor, and they’re perfect friends for cooking.

You can either completely soften them in a dish, or keep their freshness and crunchy base.
These amazing green plants can absorb a lot of water into their florets and hold it inside.
The same works with any liquid: a light sauce, a rich marinade, or even just salted water.

1. Boiling in a pot

The first method most people think of is boiling broccoli in water.
It’s not exactly wrong, but it can be destructive if you use a small pot.
When broccoli doesn’t have enough space, it rubs against itself, breaks apart, and turns into mush.

👉 If you use a pot:

drop the broccoli straight into boiling water,

wait until it boils again and then reduce the heat to a gentle simmer,

don’t cover with a lid,

cooking time: 5–7 minutes.

2. Steaming

This is my favorite method.
When you boil broccoli, some of the flavor transfers into the water. Steaming keeps the flavor inside the florets.

How to steam without a steamer?

pour a little water into the bottom of a pot (about a fingertip deep),

bring the water to a boil,

place the broccoli florets upright, stacked if needed,

cover with a lid,

let the steam do the work.

The bottom florets may partly boil, but that’s not a big deal.
I like this method because you don’t need to wash extra things like a strainer.
But if you prefer, you can put a strainer inside the pot and steam the broccoli in it.

⏱ Cooking time: 5–7 minutes.

5 minutes = super crunchy

7 minutes = moderately soft

more than 7 minutes of constant steam = too much, broccoli will turn mushy.

Final Touch

After cooking, I usually sprinkle a pinch of salt directly on the florets
and add a small pinch of granulated garlic.

Serving Ideas

With olive oil and lemon — drizzle fresh oil and squeeze a bit of lemon juice.

With sesame and soy sauce — a nice Asian touch.

With grated cheese — parmesan or pecorino add a savory kick.

With nuts — walnuts or almonds for extra texture and flavor.

As a side dish — goes perfectly with fish, chicken, or even an omelet.

Thanks for reading! 🙌