Broccoli

Store unwashed in refrigerator in a perforated plastic bag. Blanch before freezing to preserve color and texture. Pre-cut florets lose freshness faster.

Excellent source of vitamin C (89mg) and vitamin K. Good source of folate, potassium, and contains sulforaphane, a beneficial plant compound.

Don't discard the stalks—peel the tough outer layer and they're delicious roasted or sliced into stir-fries

Steam for 5-7 minutes or roast at 425°F for 20 minutes for best texture and flavor

Add broccoli to soups at the end of cooking to preserve bright color and prevent mushiness

Save the cooking water from steamed broccoli as a nutrient-rich base for soups or grains

Garlic and lemon brighten broccoli's natural flavor

Cheese (cheddar, parmesan) creates classic comfort pairings

Soy sauce, ginger, and sesame oil for Asian-style preparations

Olive oil, red pepper flakes, and anchovies for Italian-style broccoli

Pairs well with pasta, rice, chicken, beef, and tofu

Overcooking turns broccoli gray, mushy, and releases sulfurous odors—stop when it's tender-crisp and bright green

Cutting florets too large leads to uneven cooking; aim for uniform 1-2 inch pieces

Cooking stalks and florets together without adjusting; stalks need a head start or should be sliced thinner