This might well be one that is obvious to some, but just the same, could be forgotten by others. This is a standby in our house – probably 5 times a week, for one meal or another. Its not always easy to strike it right, but here’s how we do it with minimal dishes and time and energy.
- make one or two cuts to separate what you need from the base(s) of the larger stalk(s),
- put about an inch of water in a small pot
- place the large broccoli floret in the water, cover with glass lid and bring to a boil
- boil for no more than 2 minutes
- turn off heat, remove pot from heat and leave covered
- keep check on the broccoli through the lid until you see the crisp, bright green (around 5-7 minutes). Idea here is for it not to get past this stage, as crispness and taste dimish after that.
- remove from water and sit it upside down on a towel to draw out remaining hot water
- slice into smaller florets, dash with a little salt and/or nutritional yeast, if anything
- let air cool (especially if you are going to put it in plastic containers)
- if you are feeling hard core, and if you are confident in where your broccoli came from (i.e. that it was not sprayed in the field, etc.), drink the yummy, lime-green, vitamin-packed water
Contributed by the Bullucks