Broccoli is getting a lot of attention right now in the health insurance debate. I’ve never understood why it’s the poster child for something you’ve got to choke down for your health. If people knew how to cook the beautiful green stalks maybe they’d stop demonizing it.
I’ve always loved broccoli since I was a little kid, but back then mom used to cook it quite simply. Peel off the tough outer skin of the lower stem with a paring knife and plunge it into a pan of boiling salted water. Cook at a lively simmer until a paring knife can easily pierce the stem. Drain and eat. If the broccoli is fresh (no yellow florets), firm and dense then you end up with a mouthful that’s actually sweet. I was taught to save the cooking water and use it for soups. After talking to cookbook author Molly Stevens I was determined to roast it, something I’ve never done, but then when I took this beautiful Weiser Farms Purple Sprouting Broccoli out of the cold pantry (refrigerator) all I really wanted to do was cook it in salted boiling water. So I did. I really enjoy eating it at room temperature or cold as a snack.