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Sara's Secrets: Butter-Steamed Broccoli with Soy

A very simple, very tasty treatment for vegetables. Steam them in a mixture of water, butter, and seasonings until crisp-tender. It takes one pan and about 15 minutes from start to finish. What's not to love?

Sara Moulton recommends that this dish be served with the Asian-style Salmon with Black Bean Sauce, but the broccoli isn't terribly Asian in its flavor profile. The soy sauce adds a nice flavor without being overwhelmingly "Asian," so you could serve this dish with other types of cuisine without worrying about a clash of styles.

If you use the times given in the recipe, the broccoli will be quite crisp. If you'd like it to be a bit more tender, increase the cooking time by a few minutes.

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

1 large head broccoli (about 2 pounds)
3 Tbsp unsalted butter
1 Tbsp soy sauce
Salt and pepper

Cut the broccoli into florets, reserving the stems for another use. Combine the broccoli with the butter, soy sauce, and 1/4 inch of water in a skillet just big enough to hold the broccoli in one layer. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 minutes.

Remove the cover and simmer until most of the liquid has evaporated, 1 to 2 minutes longer. Add salt and pepper to taste. Stir until all the florets are coated with the butter mixture, and serve.



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