Boiled Broccoli
Classic boiled broccoli served tender with optional toasted bread and melted butter. A simple Victorian-era preparation method that produces perfectly cooked broccoli.
Ingredients
- 1 large head (about 1.5 lbs) Broccoli, trimmed into florets (Outside leaves and tough stalks removed)
- 1 tablespoon Salt (For boiling water)
- 8 cups Water (For boiling)
- 4 slices Bread, toasted (Optional, for serving)
- 3 tablespoons Butter, melted (Optional, for serving)
Instructions
- 1Wash the broccoli thoroughly under cold running water. Cut off all the outside leaves and tough stalks. Cut the broccoli into florets of similar size. As you trim each piece, place it into a bowl of cold water.
- 2Fill a large pot with 8 cups of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat.
- 3Drain the broccoli from the cold water and add it to the boiling salted water. Return to a boil, then reduce heat to maintain a steady boil. Cook uncovered for 25 to 30 minutes until the broccoli is very tender.
- 4While the broccoli is cooking, toast the bread slices until golden brown and melt the butter in a small saucepan or microwave if desired.
- 5Drain the broccoli well using a colander. If serving with toast, place the toasted bread on a serving platter and arrange the broccoli on top. Pour the melted butter around the broccoli. Alternatively, simply serve the drained broccoli in a serving dish.
