Facts about BROCCOLI...it's a cruciferous vegetable (such as kale and cauliflower), is an excellent source of vitamin C, folate, beta-carotene and iron!! Deronda demonstrates how fast and easy broccoli is to steam!!! Click on "SHOW MORE" below to learn how...

STEAMING BROCCOLI

Purchase broccoli that have tightly clustered florets that are dark green (often tinged with tints of purple), with no yellow spots. The stalk will firm, not rubbery. with crisply firm leaves.

Broccoli can be kelp in the refrigerator up to 4 days.

Wash and trim broccoli just before steaming. Remove the leaves, if any, and cut off the thick end of the stalk...about 1-inch from florets.

With paring knife, slice halfway through stalk, pull apart with hands. This ensures that the florets stay whole.

Peel a few outside layers of stalk away by using a vegetable peeler or paring knife. Split the halves to make quarters.

Add prepared broccoli to vegetable steamer. In a large sauce pan, over medium-high heat, add enough water to come up 1-inch on the side . Bring water to boil. Add broccoli. Cover with tightly fitted lid. Steam 6 minutes.

CAUTION...be careful when removing broccoli from steaming water.

Serve & ENJOY!!

-Deronda :)

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