Cut florets off each bunch of broccoli, taking care to cut florets into similar sizes as much as possible for even cooking. Clean stalks with a vegetable peeler to remove any stems or leaves. Cut upper part of stalk closet to florets into 1-inch thick slices.
Add broccoli to a heavy-bottomed pot. Cover with water and drizzle in about 2 tablespoons of olive oil.
Cook over medium-low heat for 20-30 minutes or until the stalk of a floret can be easily pierced with a fork.
Remove broccoli with a slotted spoon into a serving bowl. Serve warm with butter and salt and pepper to taste.