Steamed Broccoli with Garlic, Butter, and Lemon

The part of the broccoli plant that we eat is the unopened budding sprout, meaning that broccoli is, more or less, a big unopened flower. The most typical variety of broccoli is green and fairly large. Other types include sprouting broccoli, which produces small, dark green sprouts that are harvested individually. Romanesco broccoli looks a little otherworldly; it is chartreuse-green with a conical head made of pointy spiraling florets. There is also purple broccoli, some of which has such compact heads that it looks more like cauliflower than broccoli. Select broccoli that is brightly colored and firm, with compact heads that are not wilted, yellow, or blooming. Remove the florets from the main stem and cut or break them up as desired. Trim the end of the stems, and when they are large, peel them with a paring knife or peeler. Cut the peeled stems into sticks or slices.