What's Your Secret for Good Broccoli?

[North of Mouse]

I try to cook fresh broccoli once a week. It is just a huge disappointment.

If I go out to dinner, I always order a side of unbuttered/unseasoned veggies that almost always includes broccoli and I find it to be delicious.

At home--not so much.

I have four big eaters and I need leftovers so I'm usually cooking a lot of it. My main "go to" method is to put cut up florets (large sized) in a skillet with a little bit of water on the bottom, a lid on the pan, and just steam it until just done. Most times, though, the broccoli just doesn't have any flavor. Then I might overcook it or undercook it.

The second method that seems to work a bit better is to use the steamer basket in my rice cooker. This also often makes it too soft but I think the flavor is better. But due to the size constraints, I can only cook smaller portions and I have to cut the florets up really small.

I've been roasting the broccoli too, and my family seems to prefer this method but, to me, it has a very bitter taste. Odd.

So, am I missing something? I really believe that I do like broccoli and it tastes really good dining out (I swear, it doesn't have any butter on it!). I starting to wonder if the broccoli I am buying is just "old" and the restaurants are getting better produce.

I steam my broccoli in the microwave in a steamer - comes out great every time - crisp & green. I actually steam most of my veggies in the microwave (including corn on cob in wet down husk) and they all come out great - just don't steam them too long. That is the only thing I really 'cook' in the microwave.