A deep-green stalked vegetable that ends in large clusters of tight buds, which may have a purple tinge. The stalks are edible and can be peeled if too tough. Broccoli was first commercially grown in the United States in the 1920s. The word “broccoli” comes from the Italian ‘Brocco’ meaning arm branch. Broccoli is a relative of cabbage, Brussels sprouts, and cauliflower and is said to contain as much calcium, gram for gram, as milk.
Season: October – April, though available fresh year round in most supermarkets.

How to select: Look for a strong color, tight buds and healthy leaves on the stalk. The stems should be a lighter green than the buds and easy to pierce with a fingernail. Avoid stalks with yellowed or open bud clusters and stems that are hard and dry.

How to store: Unwashed in the refrigerator for up to 4 days in a plastic bag.

How to prepare: The stalks are edible and contain many nutrients. The stalks can be peeled if too tough; deep-fry, saute, steam, or eat raw

Matches well with: anchovies, bacon, bread crumbs, butter, cheese, cream, cumin, garlic, hollandaise sauce, lemon, nuts, olive oil, onions, orange, peppers, potatoes, vinaigrette

Substitutions: cauliflower

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