Love it or hate it, broccoli is part of our vegetarian rotation all year long. But this time of year is when the heads—actually large flowering heads that we eat before they bloom—are especially sweet and tender, with tight, bright-green to dusty-blue clusters.
As a crop, broccoli goes back to the Roman Empire. It was introduced to the United States by Italian immigrants in the 19th century. Hearty, easy to grow, and prolific, broccoli has become a year-round staple.
Broccoli can be steamed, sautéed, and roasted, an essential side dish for roasted chicken, steak, and salmon. It lends itself well to soups and chowders, as well as stir-fries and casseroles. Sure, you can use it to make brownies, as Jessica Seinfeld does, but I prefer to keep it on the savory side of cooking. Outside of the kitchen, I have even used broccoli as part of a centerpiece for the table, posing as whimsical trees.
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