Learn all about broccoli. How to choose it, store it, and cook with it with this simple guide.
Choosing & Buying Broccoli
Photo © Molly Watson
Choose broccoli heads with tight, green florets and firm stalks. The broccoli should feel heavy for its size. The cut ends of the stalks should be fresh and moist looking. Avoid broccoli with dried out or browning stem ends or yellowing florets.
Broccoli Varieties
Photo © Molly Watson
The vast majority of broccoli sold in North America is the standard green variety. But purple and golden varieties can be found at some farmers markets and specialty markets. They taste and cook up just like the green kind, but are particularly fun additions to a raw vegetable platter or salad.
Storing Broccoli
Store broccoli unwashed in an open plastic bag in the refrigerator. If bought very fresh (i.e. at a farmers market) broccoli will keep up to 10 days.Preparing Broccoli
Rinse broccoli just before using it. For most preparations you'll want to cut off the florets from the stem or stalk. Most people toss the stem, but if you take the time to cut off its tough exterior, you'll discover a crunchy, delicious, tender snack.If you're serving the broccoli raw, you can crisp it by soaking it in cold water for about 10 minutes.
Steaming Broccoli
Photo © Molly Watson
Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 tsp. salt and broccoli florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).
Roasting Broccoli
Preheat oven to 400. Toss broccoli florets with olive oil and sprinkle with salt. Spread in a single layer in a baking pan and bake until florets are tender and browned on the edges.Sauteeing Broccoli
Heat a frying pan over high heat. Add oil to coat the bottom of the pan. Add broccoli florets cut into bite-size pieces and pieces of peeled stalk, if you like. Cook, stirring frequently, until broccoli is bright green and tender, 3 to 5 minutes. Serve with a sprinkle of salt and a squirt of lemon juice.Sauteed broccoli can be jazzed up with a clove or two of chopped garlic (added just before the broccoli), a dash of red chili flakes, a teaspoon of grated ginger, or a handful of chopped scallions.
