Serves: 4
Total Time: 20 minutes
RECIPE OVERVIEW The tricky part about steaming broccoli is keeping the delicate florets from turning to mush while simultaneously cooking the dense stalks through until they are tender. Some recipes solve this by ignoring the stalks altogether, but we like the contrasting flavors and textures of the florets and stalks. You can steam both as long as you take the time to carefully prepare them. To guarantee even cooking, cut the florets into large 1-inch pieces and cut the stalks into small ¼-inch pieces. This results in tender, evenly cooked broccoli in about 5 minutes. To dress the broccoli simply, make a quick bright dressing flavored with lime and cumin. You will need a collapsible steamer basket for this recipe.
Dressing
¼ cup finely chopped red onion
3 tablespoons extra-virgin olive oil
1 teaspoon grated lime zest plus 1 tablespoon juice
½ teaspoon ground cumin
⅛ teaspoon hot sauce, plus extra for serving
Broccoli
1½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
1. FOR THE DRESSING Whisk all ingredients together in large bowl; set aside for serving.
2. FOR THE BROCCOLI Bring 1 inch water to boil in Dutch oven. Place broccoli in collapsible steamer basket, then transfer basket to pot. Cover and cook until broccoli is tender and bright green, about 5 minutes.
3. Transfer broccoli to bowl with dressing and gently toss to combine. Season with salt and extra hot sauce to taste. Serve warm or at room temperature.
