How to Make the Perfect Boiled Broccoli

Once the broccoli is clean and cut into florets of similar size, the next step is cooking.

To get tender broccoli with a slight crunch, steaming is the ideal method.

Fill a pot with water and heat for a few minutes until it boils.

Once it comes to a boil, add 2 tablespoons of apple cider vinegar, followed by 500 g of broccoli, and cook for 120 to 240 seconds.

Do not overcrowd the pot; it is better to cook in batches so the broccoli has room to move freely.

The exact time will depend on the size of the florets and the desired texture.

For al dente broccoli, cook for 120 seconds, while for more tender broccoli, go closer to 240 seconds.

Once the time is up, serve right away with a few flakes of sea salt on top, or cool it with ice to stop the cooking and preserve the vibrant green color, and store in the fridge in an airtight container.

The cold water prevents the broccoli from becoming dull or yellowish.