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Broccoli

Broccoli is a nutrient-dense vegetable belonging to the Brassica family, which includes cabbage and kale. Originating in the Mediterranean region, it has become a staple in many Western diets due to its health benefits and versatility. It offers a mild, slightly bitter flavor with a vegetal aroma that brightens when cooked. The florets have a firm texture that becomes tender with cooking, while the stalk is denser and requires longer to soften. In the kitchen, broccoli is known for its ability to hold up well to various cooking methods, from steaming and roasting to stir-frying, often maintaining a vibrant green color and a pleasant crunch when not overcooked.

Notes

When selecting broccoli, look for heads that are tightly closed and a vivid green color, with no yellowing or soft spots. Store it unwashed in the refrigerator crisper drawer for up to five days. To prepare, trim the base of the stem and separate into florets for even cooking. Broccoli is generally well-tolerated but is part of the cruciferous family, which some individuals may find causes digestive discomfort. It is also part of the brassica family, which might affect those with goiter concerns if consumed in large quantities raw.

Uses

Replacements

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