Steaming Broccoli

Broccoli should retain a bright-green colour and a slight firmness, so it is very important not to cook it for too long. It can be too crunchy, however, so it is also vital to test it at least once or twice during the cooking. It is best to cut the broccoli into equal-sized florets, using only the part of the stem which looks green and tender. With calabrese broccoli – the bright green variety which has large, tightly flowering heads the stems are almost always tender, except at the thickest part which should be cut away.