Rinse broccoli under cold water.
Cut into florets and trim thick stems; cut stems into bite-size pieces.
Bring a pot of salted water to a boil.
Add broccoli to the boiling water.
Boil until tender-crisp, about 2–4 minutes for florets and 3–5 minutes for thicker stems.
Test with a fork; it should pierce easily but not turn mushy.
Drain in a colander.
Optional: Transfer to an ice bath for 30–60 seconds to stop cooking, then drain again.
Serve immediately or use in your recipe.