Broccoli was a standard side dish at the Glen-Mor Restaurant, and this is my favorite way to prepare the vegetable.

Servings: 6

Fresh
   1 lb. broccoli bunch, usually 2 or 3 large stems

Pantry
   2 qt. water
   1 tsp. salt

Prepare broccoli
Remove leaves and chop broccoli – the stem pieces should be smaller than the florets because they take longer to cook.

Steam broccoli
Boil water in a covered medium stock pot fitted with a vegetable steamer. Once water is at a rolling boil, add vegetables to steamer. Steam for 4 to 5 minutes or until cooked to desired doneness.

Serve
Sprinkle cooked broccoli with salt and serve as a side dish.