Broccoli is one of those vegetables that seems to be everywhere. It's the side dish at many restaurants, it's in lunches, and it's often the poster vegetable for anti-vegetable children. Like some other vegetables, it's easy to prepare broccoli poorly- primarily by overcooking. I prefer to roast broccoli since it gives the exterior a nice crispness to it. Broccoli is also nice when steamed.
In addition to the florets, the broccoli stems and the leaves on the secondary shoots are edible. The broccoli stems work well in a stir fry, steamed, and can be a great addition to soups- just make sure to peel them before using, the stalk can be a bit woody.
Winter
Spring
Raw
Roasted
Steamed
Saute/Stir-Fry
Look for broccoli with florets that are tight together, the entire head is an even color, and stems that are firm and crisp looking. Broccoli can be sold in heads or in florets (often the second growth from the plant). The size of broccoli doesn’t matter.
Unwashed in the crisper drawer, broccoli can keep for a week. Broccoli can also be frozen with a few simple steps.
Don't be confused- broccolini is not the same as broccoli (but can be used in similar ways).
