1 bunch broccoli (about 1 pound)
Kosher salt and freshly ground black pepper
Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.
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