Broccoli has tender florets and a crisp, juicy stem. It can be steamed, roasted, stir-fried or simmered in soup. It turns bright green with a short cook and soft and dull if cooked too long.

Compared with cauliflower, broccoli has a stronger, greener flavor. It is sturdier than spinach and cooks faster than carrots. Cheese, garlic, lemon and soy sauce all go nicely with it.

Questions folks ask

How long should I cook broccoli?

Steaming usually takes about 4 to 6 minutes. Roasting takes about 15 to 20 minutes. Cook until tender with a little bite.

Can I eat the broccoli stem?

Yes. Peel the tough outer layer, then slice or chop it.

Why does broccoli turn yellow-green?

Overcooking causes it. Cook it for a shorter time and serve right away.

Kitchen tips

Steam or blanch just until bright green for the best color and bite.
Roast florets at high heat for crispy, browned tips.
Peel the thick stem and slice it. It's tasty too.
Dry florets well before roasting.
Add a squeeze of lemon at the end to brighten the flavor.