Select
Look for broccoli with their leaves still attached (fresh leaves are a good indication of freshness).
The end of the stalk should be white, not browned, and the head should be bright green and sprightly, not brown or yellowing. The florets should be tightly clustered together with no bend or droop.
Store
Place unwashed broccoli in a bag in the fridge and it should last a week.
Prep
Remove leaves and separate the stalk from the green head. Separate the broccoli head into florets, depending on the recipe. Peel the stalk and chop. Many people discard the stalk and this is a huge mistake! There is so much flavor in the stalk but it will be stringy unless you remove the outer layer. I use a vegetable peeler or a chef’s knife. It can be too tough for a small paring knife.
Recipes
Quick Tumeric Curry Paste for a Vegetable Curry
Broccoli hash: Chop broccoli and peeled stalks until it is all a small mince, or a hash. Chop a few bacon slices and place into a hot pan with a slick of olive oil. Sauté until crispy and remove. Add broccoli hash and stir over medium heat until coated in bacon oil. Add a bit more olive oil if necessary so that there is always a slick on the bottom of the pan. Add 1-2 Tablespoons water (stand back in case pan is too hot as water can sputter.) Stir occasionally until water evaporates and broccoli becomes tender. Remove from heat and toss with bacon, and perhaps a sprinkle of Parmesan cheese.
Broccoli with lemon and capers: This is a very quick way to finish steamed broccoli. Chop broccoli into florets and the peeled stalk into cubes. Boil in salted water or steam in a steamer until tender. Add drained broccoli to a bowl, toss with olive oil, a few squeezes of lemon and spoonfuls of drained capers, as desired.
Roasted broccoli: Perhaps the easiest and best way to prepare broccoli is to roast in a hot oven. Preheat to 400 degrees, place florets and peeled, cubed stalk on a sheet pan. Toss with olive oil and season lightly with salt and pepper. Roast until the broccoli is tender and the edges begin to brown. We usually make a big batch and save a stash to use in rice bowl lunches the next day.