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Steamed Broccoli


A delicious variant of steaming broccoli, this version is quick and easy to make and smells great while being prepared. It can be served cold or hot and can be refrigerated for up to three days after preperation.  


  • 2 Broccoli Heads 

  • 4-5 Garlic Cloves, Finely Chopped 

  • 6 Tbsp Olive Oil 

  • Salt 

  • Pepper


  1. Wash and remove out leaves and tough part of stalks and cut off the broccoli stems 

  2. Boil water in a saucepan and drop in the broccoli stems, cover and cook for 8-12 minutes

  3. Remove the broccoli from the heat and drain all the water

  4. In a frying pan large enough to hold all the broccoli pieces, add in the oil with the garlic, salt, and pepper

  5. Once the garlic is a golden color and in the broccoli and cook for 3-4 minutes over a medium heat and turn it carefully to cover the broccoli with hot oil

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