Broccoli stems? Yes, indeed. Broccoli oftentimes has thick, long stems. Here’s a way to use them, especially broccoli stems from the farmers’ market with their just-picked freshness and their amazing sweetness. Even with chunky stems, no peeling is needed for this recipe!
- broccoli stems
- coconut oil or oil of choice
- Slice the stems lengthwise into quarters, then in half crosswise.
- Heat the oil in a pan over medium-high heat. Add the stems and cook, covered, turning only occasionally, until the stems are soft and have some char spots on them. Season with salt to taste and serve.