Kris's Shaved and Steamed Broccoli

Serves 4
I’ve cooked endless heads of broccoli by separating the floret clumps and steaming them whole. But a simple alteration—shaving or thinly slicing the florets first—changes the texture and the experience of eating this vegetable. The key is to avoid overcooking the broccoli; steam it just enough to yield to the bite without sacrificing a pleasant chew.


  • 3 head broccoli, florets separated and each one shaved into quarters
  • Extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper


  1. Boil 1/4-inch of water in a 3-quart saucepan. Lift broccoli from cold water into the pan and cover. Steam for 3 minutes. Remove from the pan and put into a serving dish. Drizzle with olive oil. Toss with salt and red pepper flakes to coat.
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