Did you know just 100grams of broccoli has two day’s supply of vitamin C? But don’t overcook it or you’ll loose some of those nutrients. Broccoli can be boiled, steamed, stir-fried or cooked in the microwave until just tender but crisp to maintain the bright green colour. Since the stems take longer to cook that the florets, they can be cooked separately for a few minutes, peeled if they are very fibrous or cut into pieces especially if they are very thick to allow more even cooking. For quicker cooking, make lengthwise incisions in the stems. Adding a bit of sugar during cooking will help the broccoli remain greener. While people don’t’ generally eat the leaves, they are perfectly edible.
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