• Keep unwashed, trimming only the large leaves
• Store in a perforated, plastic bag in the refrigerator
• It will keep fresh for several days
• First rinse the broccoli
• If necessary, soak upside down in cold, salted water
• Broccoli will take 8-15 minutes to s team, 4-8 to blanch. Test for doneness by piercing the stalks with a knifepoint. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later, cool by plunging immediately in cold water. Drain and pat dry.
• Steam or blanch broccoli before sautéing or stir-frying
• The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think strips or diagonal slices for soups or sautés.
• Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
• Add to pizza, quiche, and pasta dishes.