Broccoli is highly rich in vitamin C, fibre, and folic acid. Cooking broccoli is practically very easy and it gives a tasty veggie that tastes great on its own or with a variety of other meals. Here is a step by step guide on how to cook broccoli:

Clean the broccoli

Thoroughly rinse the broccoli if you bought it at a commercial grocery store. But if you bought it at a farm stand or grew your own broccoli, make sure you first soak it in salted water for about 10 minutes, and then clean it thoroughly.

Cut the florets

Carefully cut the trunks of each floret and break the florets into a number of smaller pieces that are easy to cook. Just in case you’re not a fan of the stalks, simply make a cut below the crown. But, if you’re interested in getting more mileage from your broccoli, extend the cut farther down the stalk closer to the broccoli bunch stem.

Trim and slice the stem

Trim off any blemishes or leaves. You can use a peeler to easily remove the tougher top layer of skin. Slice the stem into disk-like pieces. Since stems normally take much longer time to cook compared to florets, it is very important to place all these slices in separate bowls. Ensure that you rinse them under water to wash away any grit.

Choose the cooking method

Blanching 

1. Make sure you have a bowl of ice water next to the stove.

2. Bring on a pot of water to a quick boil.

3. Add a heap tablespoon of salt.

4. Add the broccoli florets and cook them for 1 to 1 1/2 minutes, until they are crisp-tender.

5. With a slotted spoon, remove and plunge it immediately in ice water.

6. Allow the water to come back to a boil, and then cook the stem slices for 1-2 minutes, until they are crisp-tender.

Sautéing 

1. Make the broccoli as dry as possible.

2. Coat a skillet using oil and set it over medium-high to high heat

3. Add the florets and a big pinch of salt.

4. Toss to film with oil and add the stem slices a minute later.

5. Continue stirring frequently until it turns bright green and tender.

Roasting 

1. Heat the oven up to about 210 c or 425 f

2. Ensure that the broccoli is dry.

3. Toss the broccoli florets and stems with a 1/2 teaspoon of salt and few teaspoons of oil.

4. Put the broccoli on a foil-lined baking sheet in a single layer and make sure to spread it.

5. Roast the broccoli for 20- 25 minutes, until it is crunchy and you can clearly see the deep caramelized brown spots.

6. Serve immediately.

Steaming in the Microwave 

1. Put the broccoli slices in a microwave-safe dish and add 2-3 tablespoons of water over the top

2. Cover it using a dinner plate and microwave on high heat for about 3-4 minutes.

3. Carefully remove the lid and confirm if the broccoli is tender.

4. If necessary, microwave in additional one minute bursts.

Steaming on the Stovetop 

1. Make sure you fill the pot with a small amount of water, typically a few inches.

2. Place in a steamer basket over top.

3. Ensure that the water does not touch the bottom of the steamer basket

4. Add the water to a simmer and use medium-high heat

5. Add the broccoli stems and florets and then cover.

6. Steam for about 4-5 minutes, until the broccoli is tender.