How to Boil Broccoli
by Sommer Collier — on Jun 11, 2025 
This simple guide for how to boil broccoli on the stove is practically foolproof, and perfect to make fork-tender and flavorful florets for serving as a side dish or including in all kinds of savory recipes. Keep reading for the easy steps to blanch and best ways to use cooked broccoli!
Sommer’s Recipe Notes
I’m a big – yes, BIG! – fan of broccoli. From those fluffy, toothsome tops down to their sturdy and tender stems, every bite of broccoli is utterly delicious, IMO. And readers (rightly) seem to agree… Dishes like our bold and nutrient-packed sweet and spicy roasted broccolini and Panda Express copycat super greens recipes are always a hit with broccoli lovers and skeptics alike.
But even simple recipes like oven roasted, steamed, and boiled broccoli are great to let those irresistibly earthy, lightly bitter, and sweet flavors shine!
Now, we’re not saying that boiling broccoli is the best cooking method for keeping things healthy and flavorful. However, it is useful when you need to quickly cook broccoli to add to another recipe or have a veggie side dish in a flash.
Why You’ll Love This Easy Guide for Boiling Broccoli
- Fast and Efficient – Prep and blanch fresh broccoli florets and stalks in only a matter of minutes, and with just one pot!
- Easy to Adjust – As-is, this recipe yields approximately 4 cups of cooked broccoli, equivalent to roughly 4 servings. Reduce the amount for a smaller number of servings, or work in batches to boil as many florets as you need.
- Versatile Veggie – Boil and enjoy broccoli as a nutritious side dish, or use it to make all kinds of recipes from light dishes to cozy comfort foods.
This is definitely one of those home chefs’ must-have guides, so be sure to bookmark and pin it to keep handy whenever you need to blanch broccoli in a flash!
The Best Way to Boil Broccoli
Tip for Success – Cut the florets into equal bite-size florets, about 1-2 inches. The exact length doesn’t matter, you just want to keep the pieces of broccoli as uniform in size as possible so they boil evenly on the stove.
You can absolutely save yourself a few minutes of prep time by buying a bag of precut broccoli florets!
Find the full guide for How to Boil Broccoli with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
Boil broccoli on the stove as a last-minute vegetable side dish to accompany any main protein. I highly recommend sprinkling on a little shaved or grated parmesan cheese, or go all-in with our kid-approved cheese sauce for broccoli to add a ‘lil cheesy fun to the table! Even something as simple as just a dash or two of garlic powder, crushed red pepper flakes, or nutritional yeast can really make an entire meal pop.
Warm, tender, and fluffy florets are also delicious to drizzle with rich and creamy all-purpose tahini sauce, garlic parmesan sauce, or luscious garlic butter sauce. It’s even fabulous with burger sauce for a much lighter taste of a fast food favorite!
Protein Pointer – Want to add some protein oomph to boiled broccoli? Serve it with whipped cottage cheese dip, homemade classic queso, or queso blanco. So good!
Ways to Use Boiled Broccoli
Perfect broccoli cooked on the stove tastes light and fresh, and is great to add to heavier dishes. Toss florets with rich and creamy fettuccine Alfredo, cheddar cheese pasta, “fancy” Boursin cheese pasta, classic beef and noodles and ultra buttery garlic butter noodles.
Or add partially cooked broccoli to dishes like our fan-favorite mean green Buddha bowls, simple and protein-packed teriyaki chicken bowls, lean and nourishing chicken detox soup, or white bean and kale soup.
You can also use blanched florets in place of frozen and thawed bagged veggies in all kinds of recipes! They are perfect to make fluffy broccoli cornbread, casseroles, quiches (try broccoli as a sub for spinach in this deep dish quiche), and SO much more!
How to Boil Broccoli on the Stove
Video
Instructions
- Set a large pot of water over high heat. Bring to a boil and add a generous tablespoon of salt to the water.
- Meanwhile, cut the broccoli into bite-size florets, about 1-2 inches, removing extra stem when needed.
- Once the water reaches a rolling boil, drop the broccoli into the water. Stir and cook for 1-2 minutes.
- The broccoli should be bright green and slightly undercooked, so it still has a slightly firm bite in the center. Use a skimmer to quickly remove the broccoli.
- Serve as-is, or use in recipes that require blanched broccoli.
Notes
Nutrition
Frequently Asked Questions
Blanching is the process of quickly cooking produce in boiling water for only a minute or two, so that it is partially cooked, but not entirely. This is handy when you want to include veggies in a recipe that requires you to continue cooking the dish once broccoli is added.
To put a hard stop on the cooking process and keep the stalks crisp-tender, after boiling the veggies for a minute you can transfer them briefly to a bowl of ice water, then strain and set aside.
Both methods are quick, easy, and help the broccoli retain most of those essential nutrients. Boiling will reduce vitamins and minerals slightly more than steaming, although not by a significant amount.
When working with both broccoli stems and florets, it’s essential to boil them for only a couple of minutes at most. That way, they keep their bite and bright green color, but still become soft enough to easily pierce with a fork.
It’s best to use broccoli shortly after cooking it on the stove. However, it will keep well in the fridge for up to 5 days if stored in an airtight container. Then you can add it to other dishes as they cook, or gently reheat in the microwave to serve as a side.
Easy to follow and spot-on results! I used to steam everything, but this boiled broccoli recipe is my new go-to for quick dinners.
This guide made a big difference in my weekly meal prep! No more soggy veggies – just crisp, flavorful broccoli every time!!
I never knew boiling broccoli could be this simple and still taste amazing! It came out perfectly tender and bright green – just like in restaurants.