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The thick stalks of broccoli are always worth peeling (see the preparation information) (page 543) and it usually makes sense to start cooking them a minute or two before the much more tender florets.

Ingredients

• 1 to 1 1/2 pounds broccoli (or broccoli raab), trimmed and cut up

Preparation

To simmer the broccoli, bring a large pot of water to a boil; salt it. Place the stalk sections in the water and cook for 2 minutes. Add the florets and continue to cook for 2 to 6 minutes longer, until the pieces are bright green and tender.

To steam the broccoli, place the stalk sections in a steamer above an inch or two of salted water. Cover and cook about 2 minutes. Add the florets and continue to cook for 2 to 6 minutes longer, until the pieces are bright green and tender.

To microwave the broccoli, place the stalk sections on a microwave‐proof plate or in a shallow bowl with about 2 tablespoons of salted water; cover with a lid or plastic wrap. Microwave on high for 2 minutes; shake the container and add the florets. Continue to microwave on high for 1‐minute intervals, shaking and checking the broccoli, until it is bright green and tender.

Serve hot broccoli with butter, lemon butter, hollandaise, vinaigrette, or freshly squeezed lemon juice. Or drain it, drop it into a bowl of ice water to stop the cooking, drain again, place in a covered container, and refrigerate for up to 2 days. Then follow the directions for Precooked Vegetables in Butter or Oil.

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Source: How to Cook Everything