Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Nancy J. Patrykus
Spokane, WA

I compiled a few good tips and info for broccoli. Maybe you will find a few you have never seen. Then this is for you. Later today, on JAP I will be posting a cookbook on just BROCCOLI, with some wonderful, delicious recipes, from JAP ladies. Nancy. 7/6/2013

(1 rating)
yield serving(s)

Ingredients For broccoli

  • any amount broccoli

How To Make broccoli

  • 1
    Compact, firm dark green cluster of flower buds that have not opened. Avoid thick, tough stems.
  • 2
    STORE: Broccoli should be stored in he refrigerator in a plastic bag, and best used within 3-5 days. 1 package (10oz) frozen broccoli spears, cooked and drained, can be substituted for fresh broccoli.
  • 3
    HOW TO USE: Trim off leaves, remove tough ends in the stems if broccoli. If stems are thicker than 1 inch, make lengthwise gashes in each stem. Wash well
  • 4
    HOW TO USE: Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 12-15 minutes.Drain.
  • 5
    AMOUNT: 4 servings, from 1-1/2 pounds.

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