Vibrant in colour and naturally sweet in flavour, broccoli is more versatile than it gets credit for.
Packed with fibre, vitamin C, vitamin K, and antioxidants, broccoli supports immune health, bone strength, and digestion – all in one humble green crown.
Let us help you turn these miniature green trees into something delicious (even for the skeptics at your table).
cooking tips
- Steam it up
Steam until just tender, then toss with a bold dressing or sauce. Broccoli is the perfect vessel for something punchy. Good enough to drink. - Roast away
For perfect roasting, cut into uniform-sized florets, dry well, cook high and fast, and don’t overcrowd the pan. Then season however you like, from olive oil and garlic to tahini and lemon. - Make soup
When in doubt, blend it out. Broccoli becomes smooth and comforting with room to get creative on flavour. It’s an easy midweek meal and a simple way to sneak greens past picky eaters.
And don’t forget the stems. They’re often overlooked, but they’re packed with nutrients and flavour. Shave them into slaws, roast them up, blend them into soups, or add a few pieces to your morning smoothie.
storage tips
Refrigerator
1. Do not wash! Moisture promotes decay, so pat down your broccoli before you store it away.
2. Keep it whole and then store in a plastic bag in your crisper.
It should last for a week here.
Freezer
1. Cut into florets and dice the stems.
2. Blanch for a few minutes and then place in icy cold water to stop from cooking further.
3. Dry off the pieces thoroughly and then place serving size amounts in plastic freezer-proof bags for later use
Frozen broccoli will last up to three months in the freezer. They can be steamed, microwaved, sautéed, and roasted directly from frozen.
