Trim off the bottom of the stalk (the dry looking part). Peel the stalk, and slice it into equal sized pieces. The stalk is sweet and crisp, and can be enjoyed raw or cooked with the broccoli florets. It does take an extra minute to cook, so add it before the broccoli florets. The head of the broccoli can be cut into equal sized florets. It’s easier to wash broccoli after it’s been cut. This way the water will get into all the nooks and crannies.
1 pound broccoli = 1 ½ cups sliced or chopped
Cooking Methods: Broccoli can be served raw, slightly cooked or fully cooked. It can be boiled, steamed, sautéed, battered and fried, or stir-fried, or roasted.
How to Boil: In a wide frying pan boil broccoli, covered in 1 inch of water until tender when pierced (approximately 7 minutes). Drain and serve.
How to Microwave: Arrange broccoli in a baking dish, with florets toward the center of the dish. Add two tablespoons of water. Cover, microwave on high for 5 to 6 minutes, stirring after 3 minutes. Let stand, covered for 4 minutes. Broccoli should be tender when pierced.
How to Steam: Arrange broccoli on a rack. Steam until tender when pierced (8 to 10 minutes for pieces).
How to Stir-fry: Cut broccoli stalks and pieces into slices. Stir-fry up to 5 cups, using 1 tablespoon of oil for 1 minute. Add 3 tablespoons of liquid, cover and cook until tender-crisp (about 3 minutes).
How to freeze: Chop broccoli into bite sized pieces and blanch in hot water for 3 minutes. Dump them in an ice bath for 30 seconds to stop the cooking process. Freeze in freezer bags or containers for up to 6 months.