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Broccoli with olive oil and lemon (Μπρόκολο με ελαιόλαδο και λεμόνι)

Steamed broccoli served with olive oil, a squeeze of fresh lemon and sea salt
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Side Dish
Cuisine: Greek
Keyword: broccoli, Broccoli with lemon and olive oil, Broccoli with olive oil, Mia Kouppa broccoli, steamed broccoli
Servings: 4 people
Author: Mia Kouppa


  • Steamer basket


  • 1 broccoli
  • 1/4 cup olive oil
  • 1/2 lemon
  • 1/2 tsp sea salt or to taste


  • Prepare your broccoli by separating the flowering head from the stalk. Cut the head into large pieces. Use a vegetable peeler or a vegetable knife to remove the outer parts of the stalk and then cut the stalk into 1 inch pieces. Rinse your broccoli well under cool running water.
  • Bring a pot of water to a boil. This should be a special steamer pot, or a pot which allows you to fit a steamer basket into it, and which can then be covered. Place your broccoli into a steamer basket and steam, over medium heat, for approximately 7 minutes.
  • Remove the broccoli from the steamer and allow it to cool. When cooled, transfer to a serving platter.
  • Drizzle the olive oil evenly over the broccoli and then, immediately before serving, squeeze the juice of half a lemon over the broccoli. Alternatively, you can serve the lemon on the side for people to add as they wish. Top with sea salt.
  • Enjoy!


Properly steamed broccoli should be a vibrant green colour and still have a bit of bit to it.  If your broccoli has turned a dull green, or is extremely soft, you have over-steamed it.
It is very important to add the lemon juice at the very last minute before serving as it can discolour your broccoli.