Steamed Broccoli with Lemon and Parmesan

Broccoli is first steamed until just tender, then briefly sautéed in garlicky olive oil with a hint of crushed red pepper and lemon zest for a bright, fresh flavor. The finishing touch of shaved cheese makes this steamed broccoli dish irresistible.

Frequently asked questions

How do you cut broccoli to steam it?

This recipe calls for cutting the broccoli into two-inch florets. Do your best to cut the broccoli uniformly to ensure it cooks evenly.

How do you steam broccoli without a steamer?

If you don't own a steamer basket, you can steam your broccoli directly in a skillet or even in the microwave with good results. To steam without a basket on the stove, you'll want to use a lidded pan or skillet large enough to accommodate the broccoli in a single layer. Fill the pan with a half inch of water. Bring to a boil, then add the broccoli evenly, cover, and steam over medium-high heat until crisp-tender. To use the microwave, put the broccoli in a large microwave-safe bowl along with about three tablespoons of water. Cover the bowl with a plate and microwave on high, checking for doneness after three minutes.

Note from the Food & Wine Test Kitchen

Once you've steamed your broccoli, it's basically ready to eat. The purpose of sautéing it afterward is not so much to cook the broccoli as it is simply to infuse it with flavor, which should only take about a minute. Stir frequently to prevent the garlic from burning.