[vc_row][vc_column width=”2/3″][vc_single_image img_link_target=”pretty_photo” img_size=”700 x 200″ image=”490″][ctitle title=”Broccoli” color=”#0c6b53″ background=”#fff”][vc_row_inner][vc_column_inner width=”1/2″][vc_toggle title=”Prep and Storage” open=”true” color=”green”]Keep unwashed, trimming only the large leaves.
Store in plastic bag in the refrigerator.
It will keep fresh for several days.[/vc_toggle][vc_toggle title=”Culinary Tips” open=”true” color=”green”]Rinse and if necessary soak upside down in cold, salted water to remove any hitch hiking cabbage worms.
8 minutes to steam, 4 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry.
Steam or blanch broccoli before sauteing or stir-frying.
The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds.
Cut stalks into think julienne strips or diagonal slices for soups or sautés.
Combine cooked broccoli with garlic and olive oil, sprinkle with cheese.
Add to pizza, quiche, and pasta dishes.[/vc_toggle][/vc_column_inner][vc_column_inner width=”1/2″][vc_toggle title=”Favorite Recipes” open=”true” color=”green”]Roasted Garlic-Parmigiano Broccoli
Roasted Broccoli and Farro Salad with Feta
Broccoli Pesto Grain Salad
Roasted Broccoli With Tahini Garlic Sauce[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/3″][vc_widget_sidebar sidebar_id=”sidebar-7″][/vc_column][/vc_row]