How to Cook Fresh Broccoli

For the best tasting broccoli, you have to make sure you select a good bunch. Fresh, healthy broccoli will be dark green and the flower (tops) will be close and tight. Broccoli that has any yellow on it is not fresh, and, trust me when I say that it could be full of insects.

I have been in the produce business for more years than I want to admit, and I have seen it over and over. The broccoli you purchase in the grocery store is less likely to have insects in it. However, be careful when buying from an outside produce stand as many of them store produce without refrigeration and the broccoli becomes infested with tiny bugs.

Now that I have completely ruined your appetite for broccoli, let me give you the lowdown on the many ways it can be prepared.

The most popular method is boiled. Cut the stalks off about halfway between the flower and the stem. Divide the flower into sections and wash thoroughly. You can wash it before cutting it, but sometimes cooler webs can form in the flower and the only way to get to them is to cut the broccoli up. Therefore, I cut it first then wash it.

Put the sections into a pot and cover with water. Bring the water to a full bubbling boil, cover and turn the stove down to medium. Boil for about fifteen to thirty minutes, depending on how much broccoli you have in the pot and how tender you like it. When it’s done, a fork will pierce it easily. Toss in some butter, season to taste, and serve. It’s as simple as can be.

Broccoli goes good with many toppings such as:

* cheese sauce
* white sauce
* cheese & bacon
* ranch dressing
* blue cheese dressing

Since broccoli is one of the most nutritious veggies you can eat and it is so easy to cook, you really should have it more often. As for the insects, I have bought broccoli at the grocery store for years and have never found it to have insects. To stay on the safe side, don’t buy broccoli from an outside produce stand.

Outdoor produce markets are the best place to get most of your produce, just be careful of broccoli. Once it begins to wilt, insects are strongly attracted to it. The insects that invade outdoor markets can’t survive the cold temperatures of a cooler. Buy your broccoli in the grocery store.

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