Fat Fast Recipe: Broccoli with Lemon Butter

Ingredients

• ¼ pound (about 113 g)broccoli, fresh or frozen
• 2 tablespoons (about 28 g)butter
• ¼lemon

Instructions

1. 1

   Steam the broccoli

   Steam the broccoli until it reaches your preferred texture.

2. 2

   Add butter and lemon

   Melt the butter over the broccoli, then squeeze the lemon over it.

What is broccoli with lemon butter?

This is a simple vegetable side dish: steamed broccoli dressed with butter and lemon. The combination is familiar in home cooking across Britain and beyond, pairing a rich, mellow coating with citrus brightness.

This version keeps the method straightforward and uses a generous amount of butter for the small serving of broccoli. Steaming leaves the florets tender without submerging them in water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 2g protein, 5g carbs, 23g fat.

The butter supplies most of the fat and energy, while broccoli contributes most of the carbohydrates and a small amount of protein. Pair the serving with a protein-rich main and, if you want a more substantial plate, a source of fibre-rich carbohydrates.

Choosing the broccoli

Fresh or frozen: Either works here, so use what you have. If using frozen broccoli, follow the pack guidance for steaming and check it as it cooks.

Even pieces: For fresh broccoli, cut larger florets into similar-sized pieces so they cook at roughly the same rate.

Steaming to your liking

Keep it covered: Steam the broccoli until it is tender to your preference, checking occasionally so it does not become too soft. The recipe gives no fixed cooking time because the desired texture can vary.

Check a floret: A fork should meet the amount of resistance you want; stop cooking while the broccoli still holds its shape if you prefer it firmer.

Butter and lemon

Melt gently: Melt the butter and pour it over the hot broccoli so it coats the florets. Avoid browning it, which would change the mild flavour of the dish.

Squeeze last: Add the lemon after the butter. This keeps its fresh acidity noticeable against the buttery coating.

Serving the dish

Serve it warm, soon after dressing, while the butter is melted. It works alongside a main course, or as part of a larger plate with a protein-rich food and another vegetable or grain.

For more servings, multiply the ingredients as needed; the original description also suggests making a larger batch to share.

Recipe notes & tips

• Steam the broccoli in pieces of similar size for more even cooking.
• Check the broccoli early if you prefer it firm, especially when using small florets.
• Melt the butter gently rather than letting it brown.
• Squeeze the lemon over the broccoli just before serving.
• Taste a floret before serving and adjust the lemon to suit your preference.

Variations

• More lemon: Add a little extra juice for a sharper finish.
• Black pepper: Grind pepper over the dressed broccoli for gentle warmth.
• Garlic butter: Stir finely chopped garlic into the melted butter for a savoury note.
• Fresh herbs: Scatter chopped parsley over the finished dish for a fresh accent.

Common mistakes to avoid

• Overcooking the broccoli: Check it as it steams and stop when it reaches your preferred tenderness.
• Uneven florets: Cut large pieces smaller so they cook at a similar pace.
• Scorching the butter: Melt it gently and take it off the heat once liquid.
• Adding lemon too early: Squeeze it over the broccoli after the butter so its flavour stays bright.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently until hot, or enjoy cold; the butter may firm up in the fridge and melt again when warmed.

Frequently asked questions