Ready in about 15 minutes, it’s the ultimate weeknight side dish - fast, easy, and delicious! I often make broccoli for my family. We all enjoy recipes such as oven-roasted broccoli, broccoli casserole, and broccoli salad. But when I have a head of broccoli or a bag of broccoli florets in the fridge and it’s time to start dinner, eight times out of ten, I make microwave broccoli. It’s quick and easy, and when freshly steamed, tender-crisp broccoli is delicious!
Ingredients
Instructions
Storing Leftovers
Recipe Card
Fresh broccoli florets: I often buy a bag of pre-washed broccoli florets. But washing and drying the broccoli and cutting it into florets is not difficult. Kosher salt: I use Diamond Crystal Kosher Salt. Black pepper: Freshly ground black pepper tastes best. Fresh lemon juice: It’s OK to use bottled lemon juice, but freshly squeezed tastes better. Butter: I use unsalted butter and love creamy European butter! But any butter will be great in this recipe.
Place the broccoli florets in a microwave-safe bowl. Add ¼ cup of water. Add the dressing, gently toss, and serve.
Butter chicken Baked catfish Sauteed shrimp Tuna patties Lamb shoulder chops Oven brisket Grilled chicken breast, as shown in this photo:
It also makes an excellent side dish to meatless main courses. I love serving it with poached eggs, as shown in this image: But the leftovers are not as good as freshly microwaved broccoli. They tend to become a little soggy. Reheat them gently, covered, in the microwave at 50% power or in a 350°F oven (lightly coat them with olive oil spray if using the oven). Or enjoy them cold like antipasti. Sometimes, I add them cold to a salad the next day for lunch. They make an excellent addition to this arugula salad.
