How to Cook Broccoli

Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo).

Roasted: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Mix the broccoli florets with 2 tablespoons olive oil and ½ teaspoon kosher salt . Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!). When the broccoli is done, remove the pan from the oven. Grate 1 clove garlic onto the pan, and add 1 tablespoon olive oil and 2 tablespoons lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together).

Sauteed: In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in ⅛ teaspoon garlic powder (optional) and ½ teaspoon kosher salt . Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with lemon zest (optional).

Boiled: Bring a large pot of water to a boil. Add the broccoli florets and boil them for 2 ½ to 3 minutes until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Once they’re cooked, drain into a colander. Place in the serving dish and stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, and ½ teaspoon kosher salt . Taste and add additional seasoning to taste.

Steamed: Place 1 ½ cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil. Once boiling, add the broccoli (in the steamer basket, if it has a handle). Steam with the lid on 3 to 4 minutes until just tender, testing with a fork to assess whether it’s done. If you’d like it more tender, cook 1 minute more. Carefully remove to a bowl and toss with 2 tablespoons olive oil, ½ teaspoon kosher salt and fresh ground pepper.

Grilled: Preheat a grill to medium-high heat (375 to 450 degrees). Wash the broccoli and pat it dry with a towel. Chop it into large florets with long stems so they are easy to turn on the grill. In a bowl, mix the broccoli with 2 tablespoons olive oil, ½ teaspoon kosher salt , and plenty of fresh ground black pepper. Place the broccoli directly on the grill grates and grill for about 6 to 8 minutes until charred and tender, turning once. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon. Taste and add a few more pinches of kosher salt , if needed.