I have to admit I hesitated for quite a while about whether to write this post or not… Oh, it might seem silly to you, but I’ve honestly thought several times: Am I really going to write a post about how to cook broccoli so it’s perfectly cooked? What’s the point? Everyone knows how to cook broccoli, right? What if I’m not adding anything of value? What if people think it’s just a load of rubbish?
Somehow I feel that writing about my broccoli recipe might not be the most exciting thing to talk about, and I know it would be much sexier (and you’d probably pay more attention) if it came with a recipe for a delicious chocolate cake, a good vegan brownie, or any other dessert…
However, after encountering three occasions where I’ve had the opportunity to eat broccoli that was blackened and burnt on the outside and raw on the inside (one made by my dear mother and two made by some friends), the moment has come when I feel that I have to put aside that ego that tells me that I have to make super cool dishes, and that I have to write a good post explaining how I cook a simple broccoli.
Because, whether you like it or not, broccoli seems to have its own unique way of being cooked.
PROBLEMS COOKING BROCCOLI
The first thing to note is that broccoli is a green vegetable, and like all green vegetables, you want it bright green, vibrant, and with all its chlorophyll intact. You already know that green vegetables are a fantastic source of vitamins and minerals, and they should be cooked very briefly so that we don’t lose most of their nutrients. In fact, the last thing you want (or should want) from broccoli is for it to be wilted, brown, and mushy.
And secondly, we find that broccoli isn’t like other green vegetables that are super soft and cook in no time. As you probably know, broccoli has a fairly hard stalk, so we’re faced with the dilemma that it also needs to be cooked long enough for the stalks to soften, the fibers to break down, and for it to be easily digestible.
So, there you are in the kitchen, facing the frying pan, with the dilemma that the broccoli needs to be cooked through but slightly undercooked on the outside. “Hmmmm, how the heck do you do that?”
Broccoli Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 1 head |
| Olive oil | 1 tbsp |
| Garlic, finely chopped | 3 cloves |
| Ginger, a thumb‑sized piece, finely chopped | as needed |
| Water | 15‑60 ml (1 tbsp – ¼ cup) |
| Salt | a pinch |
| Soy sauce or tamari | 2 tbsp |
| Toasted sesame oil | 1 tsp |
| Sesame seeds | 2 tbsp |
How to cook broccoli?
- Cut the broccoli into small florets.
- Heat the olive oil in a frying pan, add the garlic and ginger and sauté for about 30 seconds. Add the broccoli florets and sauté for another 30 seconds.
- Add 1 tablespoon of water (about 15 ml) and stir the broccoli well. Cover the pan, reduce the heat to low, and let the broccoli cook for 5 minutes in the steam. If the broccoli starts to stick to the pan, add water one tablespoon at a time.
- When the broccoli is cooked properly (that is, when it’s tender and still has its bright green color), uncover the pan, increase the heat, and let all the water evaporate. Add the soy sauce and toasted sesame oil and stir for a few more minutes.
- Finally, garnish with sesame seeds and serve.
Nutrition Facts
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 55 kcal | 3% |
| Total Fat | 2.5 g | 3% |
| Saturated Fat | 0.3 g | 2% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 35 mg | 2% |
| Total Carbohydrate | 6 g | 2% |
| Dietary Fiber | 2.5 g | 9% |
| Total Sugars | 2 g | |
| Protein | 3 g | 6% |
| Vitamin C | 50 mg | 56% |
| Calcium | 40 mg | 3% |
| Iron | 0.7 mg | 4% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with cooking method (steam, roast, or sauté) and added oil/seasonings.
If you already cook broccoli this way, I hope you’ll at least try this oriental‑style broccoli recipe (seriously, it’s a recipe I’ve been making at least twice a week for 8 years. Give it a try, you’ll love it :-)).
And if you’re part of that percentage of the population that used to burn the broccoli on the outside and leave it as hard as a rock on the inside (I say used to, because from now on that’s a thing of the past), I sincerely hope I’ve cleared up all your doubts about how to cook broccoli!