Cooking Methods: Broccoli

Cooking Methods: Broccoli | ChopChop


Of course you know that the ingredients you cook with matter a lot—but the way you cook those ingredients (or don't cook them!) does too. Don't take our word for it: try these three ways of preparing broccoli (you could use asparagus, green beans, or even sliced zucchini if you prefer). Each method uses the exact same ingredients, so you can really see the differences among them. Get a couple of friends to help you, and you'll be able to sit down with the four variations and compare notes on which you like best.

Hands-on time: 45 minutes
Total time: 45 minutes
Makes: 6 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Vegetable peeler
Mixing spoon
Measuring spoons
4 medium-sized bowls
Large spoon
Small rimmed baking sheet
Oven mitts
Medium-sized skillet
Medium-sized pot with lid


large bunch broccoli (about 1 1/2 to 2 pounds)
8 teaspoons
olive oil
1⁄2 teaspoon
lemon wedges


  1. Cut the stalks from the broccoli, and cut the florets into bite-size pieces.
  2. Use the vegetable peeler to remove some of the tough outer peel from the stalks, then cut the skinny stalks into 2-inch pieces and cut the thick stalks into thin (1/4-inch) slices.

For raw:

  1. Put 1/4 of the broccoli in a bowl. Add 2 teaspoons olive oil and 1/8 teaspoon salt and mix well. Serve with lemon wedges.

For roasted:

  1. Turn the oven on to BAKE and set it to 500 degrees.
  2. Put 1/4 of the broccoli on the baking sheet. Add 2 teaspoons olive oil and 1/8 teaspoon salt and mix well.
  3. Put the baking sheet in the oven and bake until the broccoli is lightly browned, 8-10 minutes. Serve with lemon wedges.

For pan-roasted:

  1. Put 1/4 of the broccoli, 2 tablespoons water, 2 teaspoons oil, and 1/8 teaspoon salt in the pan and put the pan on the stove. Turn the heat to high and bring the liquid to a boil.
  2. Cook, stirring every now and then, until the liquid has been absorbed and the broccoli starts to sizzle, about 5 minutes. Serve with lemon wedges.

For steamed:

  1. Fill the pot 1/2 inch full of water and put the pot on the stove. Cover the pot with the lid, turn the heat to high and bring the water to a boil (you'll know it's boiling when you see bubbles breaking all over its surface).
  2. Put 1/4 of the broccoli in the pot, put the lid back on, and steam for 5 minutes.
  3. Drain the broccoli in the colander, then put it back in the pot. Sprinkle on 2 teaspoons oil and 1/8 teaspoon salt, and serve with lemon wedges.


"Florets" are the branched clusters at the top of the broccoli.

Don't have a 1/8-teaspoon measure? Eyeball half of a 1/4 teaspoon measure!