SERVING FOR 4
- 1 bunch of broccoli, about 2¼ pounds
- ¼ teaspoon sea salt and an extra ½ teaspoon for salting water
- ¼ freshly powdered black pepper, or to taste
- 1 tablespoon butter
- Cutting board
- Measuring spoons
- Large spoon
Make sure when you purchase broccoli from the market, buy only the small flower buds on it. The color of the buds should be dark green, grayish green or even purplish green shade is also acceptable. The cluster of broccoli must be fresh, hard and dense.
- Always add your vegetables to the pot only when the water boils perfectly and water bubbles start appearing on the top of the pan.
- If you want to make a perfect vegetable dish, make sure that you do not overcook the vegetables. Add proper amount of spices for seasoning the dish well. If you are in a rush and running out of time you can add different items to boost the cooking process. It can be lemon juice or a little sprinkle of oil. You can also use some freshly slicedchile or even a slight spray of soy.
- Cut off the broccoli buds very neatly and try to keep them of equal sizes. Slice the hard side of the stem and dispose it off. Then divide the stalk lengthwise into two parts and make fine pieces of it professionally.
- Take a big pan and add salted water in it. Place it on the stove to boil. When the water start boiling, put the broccoli buds and the pieces of stalk in it. 3 to 4 minutes are enough to cook the broccoli just right. If the broccoli does not become tender, cook for 1 to 2 minutes more. You can use the tip of knife to poke into the stalk and check if the broccoli is soft enough or not.
- Transfer the broccoli into the strainer and let the water run out of it. Put it back in the hot pan while switch off the stove. Sprinkle some salt and pepper to the taste and then add ½ to 1 tablespoon of butter and flip it over to coat it evenly. The tasty broccoli is ready to serve. You can eat it as a sole dish or even decorate it on some other dish.