Capsaicin Free Steamed Broccoli with Butter
Steamed broccoli with a pat of melting butter is one of those side dishes that proves simple food can be genuinely satisfying. The florets come out bright green and just tender enough — cooked through but with a little bite left in the stem, which is exactly where the texture should land. Butter and a pinch of sea salt do all the heavy lifting here, coating every floret in a rich, savory gloss that makes this feel like more than a basic vegetable dish. For anyone managing a sensitivity to capsaicin, this recipe is a natural fit — there's no pepper of any kind, no spice blends, and no hidden heat to worry about. A scatter of fresh parsley at the end adds a pop of color and a clean, herby note without complicating things. It pairs beautifully with just about any protein or grain, making it one of the most versatile sides you can have in your regular rotation.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1 ½ lb), cut into florets
- 2 tbsp unsalted butter
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pour about 1 inch of water into a large pot and bring to a boil over high heat. Set a steamer basket inside — the water should sit just below the basket.
- 2
Add the broccoli florets to the steamer basket, cover with the lid, and steam for 5–7 minutes, until the florets are bright green and a fork slides into the thickest stem with just a little resistance.
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