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Broccoli, a cruciferous vegetable related to cabbage, has a robust but sweet taste that pairs well with creamy textures and spicy Asian flavors (for starters).
Almost always a well-suited side dish, broccoli is also remarkably nutritious: rich in vitamin C, calcium, fiber, iron, and cancer-fighting nutrients.
Bring Out the Best
Broccoli is available all year but is at its prime from fall to early spring. Look for dense, dark-green florets and firm, slender stalks.
Refrigerate in a plastic bag in the crisper for up to 4 days, and wash just before using.
Broccoli stalks are as delicious as the florets -- use a vegetable peeler to remove the tough skin.
A stir-fry is an ideal way to cook vegetables; just a little oil and a quick cooking time ensure that broccoli retains its nutrients. Fiber-rich brown rice is a great way to round out the meal.