Broccoli, Perfectly Cooked

Silly me, until recently I never knew how to cook broccoli. I always thought, boil in water for 5 minutes and done. The broccoli was always simultaneously over and undercooked. Blech. Instead, bring a pot of salted water to a rolling boil, add broccoli and remove from heat. Letting the broccoli sit in boiling water for three minutes steaming and soaking up all that heat is enough to cook the broccoli so it is al dente. Delicious. I want to thank my good friend and much wiser cook, Aumpai for this super helpful instruction.

Broccoli, Perfectly Cooked


  • 1 stalk broccoli, 1/4 – 1/2 pound
  • unsalted butter or vegetable oil or some other nut oil like pecan oil
  • salt
  • freshly ground black pepper


  • Wash broccoli and chop the florets into bite-sized pieces. DO NOT THROW AWAY THE STALK!!
  • Peel the tough outer skin of the stalk, revealing its sweet inside! Chop the peeled stalk into bite-sized pieces as well. Note, this is the tastiest part of broccoli.
  • Over high heat, bring a pot of salted water to a full rolling boil (i.e., a boil that cannot be dissipated by stirring.)
  • Turn off stove top and remove pot of boiling water from stove top. Add broccoli to the water and cover–don’t forget this step. Cover the pot!
  • After three minutes, drain broccoli. Toss with unsalted butter or some other oil like pecan oil or hazelnut oil. Add salt and freshly ground black pepper to tast

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