The part of the broccoli plant that we eat is the unopened budding sprout, meaning that broccoli is, more or less, a big unopened flower. The most typical variety of broccoli is green and fairly large. Other types include sprouting broccoli, which produces small, dark green sprouts that are harvested individually. Romanesco broccoli looks a little otherworldly; it is chartreuse-green with a conical head made of pointy spiraling florets. There is also purple broccoli, some of which has such compact heads that it looks more like cauliflower than broccoli. Select broccoli that is brightly colored and firm, with compact heads that are not wilted, yellow, or blooming. Remove the florets from the main stem and cut or break them up as desired. Trim the end of the stems, and when they are large, peel them with a paring knife or peeler. Cut the peeled stems into sticks or slices.
Recipe information
Yield
4 servings
Ingredients
Preparation
Cut the thick stems from a large bunch of broccoli. Peel and trim the stems and cut them in pieces. Cut the tops into florets. Steam the prepared broccoli until tender. While the broccoli is steaming, melt a few tablespoons of butter in a small heavy pan; add 2 or 3 garlic cloves, chopped or pounded, and some salt. Cook just until the butter starts to bubble. Turn off the heat and add a big squeeze of lemon juice. Remove the broccoli from the steamer to a serving bowl, pour the flavored butter over the plated broccoli, and serve. For variety, add chopped marjoram or oregano to the hot butter. Use half butter and half extra-virgin olive oil instead of all butter.
