Broccoli is the dense, unopened budding sprouts of a member of the cabbage family. Broccoli belongs to the same family as kohlrabi, cauliflower, Brussels sprouts, kale, collard greens, and all the cabbages. It grows like a tree with a thick, edible trunk that sprouts leaves, or branches and clusters of small, tight flower heads that turn bright green when cooked. Once fully mature or bolting, the flower buds will sprout golden yellow edible flowers.
Boil, sauté, steam, stir-fry.
Often used, seldom praised and the subject of many jokes, the numbers surrounding broccoli are impressive. California grows 80% of the nation's crop-in 2009 there were 115,000 acres planted with a yield of 8 tons per acre. The nutritional description is packed with phrases such as 'high in vitamin C, dietary fiber, anti-cancer, anti-viral and anti-bacterial properties. Good color indicates high nutrient value. Broccoli that is dark green, purplish or blue green contains more fiber and Vitamin C than paler bunches.
- Olive oil
- Red pepper flakes
- Vinegar, balsamic, red wine