How to Boil Broccoli on the Stove
This simple guide for boiling 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.
Servings: 6 - 8 servings
Calories: 21kcal
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.
Video
Notes
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.
Nutrition
Serving: 6oz | Calories: 21kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 36mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 0.4mg