Learn to love it! This cabbage family stalwart is a true nutritional superstar, offering sky-high levels of vitamins C and K; hefty doses of B vitamins, vitamin A, folate, fiber, and potassium; and loads of cancer-fighting properties. It’s also economical, readily available, and versatile. Choose broccoli with emerald green, compact florets and light green, relatively thin stems; avoid yellowing buds or thick, whitish stalks. Refrigerate up to five days.
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Steam simply. Try this one-pot method: Cut florets from stalks. Remove stalks’ outermost layer with a vegetable peeler; cut stalks into bite-size pieces. Add to 1 inch of simmering water in a large pot. Place florets in a steamer basket over stems, cover, and steam about 5 minutes, until tender. Don’t overcook, which leaches out vitamins and produces a sulfurous taste.
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Season boldly. Strong spices enhance broccoli’s hearty flavor. Toss steamed broccoli with lime juice, crushed red pepper flakes, and cumin; or drizzle with toasted sesame oil, minced garlic, and grated fresh ginger.
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Roast. High heat yields wonderfully crispy, slightly caramelized broccoli. Toss cut-up florets with olive oil, kosher salt, and fresh pepper; spread on a rimmed baking sheet and roast at 400 degrees until tender and slightly browned, 20–25 minutes. Drizzle with fresh lemon juice and zest, freshly grated Parmesan cheese, and chopped fresh herbs such as basil or thyme.
