Not everything we eat at home is green, but a lot of it is. And we don’t have broccoli every day, but almost.

I find it rarely leaves people indifferent, and it’s got a reputation for being one of the healthy ones, but also I find is a versatile as it gets: it’s delicious eaten raw, steamed, pureed, roasted, hot, cold…

I avoided it until my late twenties. Then it slowly started to make appearances in some heavily spiced and flavoured meals, until eventually it made a star appearance (perhaps “star” is too grandiose a word for broccoli) on its own.

Almost everything of the broccoli is usable:

Never throw away broccoli stalks. The tough and stringy skins need to be removed with a peeler or a knife (these peeled skins I do through away), but the cores are incredibly tender.

In the winter the stalks become soup; in the warmer months they can become fries.

Never throw away the leaves. Treat them as you would kale: chopped they can be added to stir-fries and stews; whole they can be roasted drizzled in olive oil, salt and any spice you want, and made into “chips”.

If you throw away the florets you’re doing it wrong, because that’s what everybody eats anyways.

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