Bright green and crisp-tender: broccoli steamed cleanly, without overcomplication. The key is cooking in stages — stems first, florets after — so everything finishes evenly. Finish with olive oil and that is it: clean vegetable, real flavor.
Separate the broccoli into medium florets. Peel the fibrous outer layer of the stem and cut it into thin slices or sticks; this lets it cook before the florets without staying tough.
Bring the water to a boil in a pot with a steamer basket. Add the broccoli stems first, cover, and cook for 2 minutes, until they start turning brighter green.
Add the broccoli florets, cover again, and cook for 4 to 5 minutes, until bright green and crisp-tender. Remove them immediately so the residual steam does not dull them.
Transfer the broccoli to a bowl and toss with the salt and olive oil. Serve warm, while it still looks glossy and keeps some bite.
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