When you are cooking broccoli, trim and peel if necessary the broccoli stems, then cut them, and add them to your boiling water. Allow them to cook until they are almost fork tender before adding the florets. They will be done at the same time and you have wasted no part of your good vegetable.
When you're cooking cabbage, be sure to cut out the heart of the cabbage first, then slice it thin and cook it for a few minutes prior to adding the tender cut leaves. I do not like to waste some of the best parts of good foods and at the prices we're paying for these foods, we can't afford to waste any part of them.
Source: Frugal habits learned from my smart mother.
By Julia from Boca Raton, FL
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Waste of any kind is unacceptable in our home, but the family refused to eat broccoli stems no matter how I cut them. Now I clean and dice those stems, and put them into a zip lock bag in the freezer.
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You don't have to throw away those broccoli stems. They can be cooked with broccoli flowers if you cut them into bite size pieces and cut an "x" in each end.
When cooking fresh broccoli with long stems, rinse and clean the broccoli; cut off the stems. Leave the stems whole. Cut the florets into large pieces.
How many of us have cooked broccoli florets and simply thrown away the stems?
