Eggless Steamed Broccoli with Butter
Steamed broccoli done right is one of those side dishes that earns a permanent spot in your weekly rotation — vibrant green, just tender enough, and finished with melted butter that makes every bite feel a little indulgent. The steaming method here is key: a quick few minutes over boiling water keeps the florets bright and slightly crisp rather than mushy and grey. A pat of unsalted butter and a pinch of sea salt are all it takes to turn a humble vegetable into something genuinely craveable. A scatter of fresh parsley at the end adds a pop of color and a clean, herby note that lifts the whole dish. It comes together in minutes with no fuss, no special equipment beyond a pot and a steamer basket, and absolutely nothing to worry about on the egg front — the ingredient list is refreshingly short and straightforward. Serve it alongside pretty much anything and watch it disappear.
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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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