Popular in American, Italian and Chinese cuisine, broccoli is loaded with vitamins A and C, riboflavin, fiber and calcium. It helps protect against certain cancers, strokes, and even cataracts.
What to look for when buying broccoli:
- Broccoli stalks should be crisp, firm, and ligher than the florets.
- The florets should be dark green with no soft or yellow spots
- Buds should be tightly packed together.
- Most stores will sell pre-cut broccoli. Look for characteristics 1 through 3.
- Use broccoli as soon as possible, since storing it depletes nutrients over time.
- Freezing broccoli is a good way to preserve its nutrients.
- Broccoli can stay fresh in the refrigerator for up to two weeks if stored dry.in tightly wrapped plastic.
- Cook until tender but still firm.
- Perfectly cooked broccoli should have a pleasant, mild taste and bright green color.
- You can stop cooking by placing cooked he broccoli into an ice bath, which will preserve nutrients, flavor and color.
- Uncover and serve immediately once it's done to avoid overcooking.