A nutrition powerhouse, broccoli packs more nutrients per bite than most other vegetables. Word to the wise, its health benefits decrease significantly when it is boiled for more than five minutes. Instead, use a quicker cooking method such as steaming, stir -frying or microwaving to prepare broccoli. Most people only eat the florets, but the stalks are also delicious. Peel them before you cook and they’ll be tender.
At the Stand
Choose firm, heavy heads of broccoli that have a rich green or blue-green color. The stems should also feel firm and if there are any leaves they should be fresh- looking. Avoid broccoli that has yellowed, it’s past its prime.
How to Store
You can store broccoli in a plastic bag in the refrigerator for four days easily and often it keeps for a week. When it’s time to cook, rinse, trim away any leaves and peel the stems. Cut the florets and stems into same-sized pieces for even cooking. You can steam, boil or stir -fry broccoli with terrific results.
Broccoli tastes good hot or cold. To serve cold, first briefly cook the broccoli in boiling salted water to the desired doneness, then plunge it into ice water to stop it from cooking and refresh the color. Add chilled florets to your next salad or serve it as a crudité with your favorite dip. It’s delicious steamed then served warm tossed with lemon juice, olive oil, black pepper, and sea salt. Broccoli makes a great vegetarian pasta dish when teamed with Parmesan cheese and adds dimension to any stir-fry.
Good Paired With
- Cheese, especially Feta, Parmesan and Pecorino Romano
- Olive oil
- Nuts, especially pine nuts and walnuts
- Red pepper flakes