Broccoli salad is a great way to shake things up from lettuce-based salads, but it does require a bit of prep work to ensure a softer crunch and deeper flavor.

Peel away any outer leaves on the stalk. Step 2: Chop off the bottom of the stalk, about a ½-inch. Broccoli stalks are totally edible, they’re just tougher than the florets.

Let me first say how much I adore broccoli. Yes, it can have a slightly sulfurous quality, but when it’s cooked properly, that pungency mellows into a complex sweetness balanced by notes of sour ...

Chop the stalk into 1-inch pieces (or your desired size and shape), then cut the head of broccoli into individual florets. Transfer the cut broccoli to a colander and rinse under cool running water.

Its leggy stems, little leaves and tiny flower buds also will turn to mush if overcooked, so saute it for 3 minutes or more and taste as you go to see when, for you, it’s properly tender and sweet.

Add stalks to boiling water and cook until tender, about 10 minutes. Drain and cut stalks lengthwise into ¼-inch slices. Arrange on a platter. Pour sauce over top.

How to store and prep Similar to most greens, broccoli rabe stores well in a plastic bag in your crisper drawer for 3 to 5 days. The stalks, leaves, and blossoms of the plant are all edible ...

Broccoli Stalks January 14, 2003 More than 22 years ago Summary By Market Watch 1/15 ...