Heads of broccoli are composed of the florets on top and their stems- the stalks. The stalks are thick and woody. If you want to serve them, you have to peel them back enough to expose the more tender stalk beneath . My older grand daughter only likes the stalks; so I often make them for her. Otherwise, I freeze them for future vegetable stock.
You can roast broccoli and enjoy a delicious crisp dark green vegetable; or steam it and enjoy the bright green color.
By February 21, 2014Published:
- 8 Servings
- 16 mins
- 2 large heads Broccoli
- 1 tablespoon sea salt
- 2 Cloves Garlic optional
- 3 Tablespoons Olive Oil optional
- Large Skillet with cover
- Cut heads of broccoli off stalks leaving about one inch of the stalk attached to the heads. (You can reserve the stalks for vegetable stock.) Many of the florets will separate at this point. Cut the remaining broccoli into small bunches. Wash florets thoroughly.
- Bring about two inches of water and salt to boil in skillet. Add broccoli, cover and steam about five minutes. Florets should be bright green and stems crisp- tender. You should be able to pierce them with a sharp knife. Drain broccoli in colander. Serve immediately or toss with ice to stop the interior cooking and serve at room temperature..
- Optional: Mince 2 cloves of garlic and sauté in three tablespoons olive oil. Add florets and stir until heated through. Serve hot or at room temperature.