Peel away any outer leaves on the stalk. Step 2: Chop off the bottom of the stalk, about a ½-inch. Broccoli stalks are totally edible, they’re just tougher than the florets.

Add stalks to boiling water and cook until tender, about 10 minutes. Drain and cut stalks lengthwise into ¼-inch slices. Arrange on a platter. Pour sauce over top.

Flip over one or two florets. If they're golden brown, sprinkle a pinch of salt and black pepper all over the broccoli. Give ...

"This sounds dang good." Chef shares secret family recipe using leftover veggie scraps: 'I try not to waste anything' first appeared on The Cool Down.

Broccoli salad is a great way to shake things up from lettuce-based salads, but it does require a bit of prep work to ensure a softer crunch and deeper flavor.

Let me first say how much I adore broccoli. Yes, it can have a slightly sulfurous quality, but when it’s cooked properly, that pungency mellows into a complex sweetness balanced by notes of sour ...

Its leggy stems, little leaves and tiny flower buds also will turn to mush if overcooked, so saute it for 3 minutes or more and taste as you go to see when, for you, it’s properly tender and sweet.

How to store and prep Similar to most greens, broccoli rabe stores well in a plastic bag in your crisper drawer for 3 to 5 days. The stalks, leaves, and blossoms of the plant are all edible ...

Broccoli Stalks January 14, 2003 More than 22 years ago Summary By Market Watch 1/15 ...