How to Cook Broccoli
Although it doesn't seem a real recipe at first glance, I decided to make one with detailed instructions as I was so many times asked what I do with broccoli. I cook broccoli very often, especially in its season. It's Sofia's favorite, she likes it better than all the vegetables, namely in the form you can see in the picture. She seldom asks for a little yogurt next to it, as a sauce. It's very natural, a bit crunchy, of an intense and appetizing green, with a very good taste, different than that of overcooked cabbage.
You can boil and eat the broccoli as a healthy garnish by itself or combined in various salads, or au gratin in the oven, similar to the Cauliflower Gratin.
You can also make frozen broccoli, except that the cooking time for this will be much shorter, see the steps.
Bring water to a boil in a saucepan.
Meanwhile, wash and prepare the broccoli.
For small florets, cut right under them.
That's how I cut all the florets off the broccoli stem.
You can use the remainings to make a cream soup etc.
When the water is at the rolling boil, making bubbles, add the salt.
Notice it will form a kind of active foam that will disappear in 2-3 seconds.
This is done in order to get the oxygen out from the water. Vegetables boiled in this water will preserve better their vitamins.
I saw the method explained once on TV and it seemed quite logical. Now I use it when I cook vegetables in this way, for garnish.
Add the broccoli to the water and cook over high heat until it starts to boil.
When it starts to boil, turn heat to low and simmer for 2-3 minutes.
Boil the frozen broccoli for 1 minute only, because it's already precooked.
While it's boiling, prepare a pan or large bowl filled with cold water, a sieve and a slotted spoon.
After the indicated time has passed, remove the vegetables from the water with the slotted spoon.
Place immediately in cold water and leave there for 5-10 minutes. This will quickly stop the cooking process and the vegetables will stay crispy and tasty.
If you have more vegetables and only little cold water, change the water 2-3 times or put some ice in it.
Then remove from the water, place in a sieve and let drain.
Notice the broccoli will have an intense bright green color and a firm and crunchy structure. It tastes so good, not like overcooked cabbage.
This is our favourite way of serving broccoli, simple, dietary and tasty.
But you can make au gratin for extra taste and flavor.
Enjoy!
