Boiled broccoli with butter

Cut the florets off the stem; cut larger florets into halves or thirds so all are roughly the same size and cook evenly.

Cut the stem into thin rounds so it cooks in time with the florets; discard any tough, woody part.

Boil in enough water to submerge, covered so it returns to the boil fast.

After six minutes, test by piercing the thickest part with a fork; done when as tender as wanted.

Drain through a gap in the pot lid or a strainer, return to the warm empty pan.

Melt in butter, add a pinch of salt, stir.