Here’s the part where I get a little preachy, but hear me out: the stalk is the best part. It’s crunchy, sweet, and way less bitter than the florets. I’m serious. Don’t you dare toss it in the compost bin.
Peel the outer layer of the stalk with a vegetable peeler—it’s tough and fibrous, like eating cardboard. Then, slice the inner core into thin rounds or matchsticks. These pieces are perfect for dipping into hummus or ranch because they don’t get soggy.
Try this: shred the peeled stalk on a box grater to make a “broccoli rice” that’s killer in salads or stir-fries. You’ll thank me later. Seriously, this trick turns a throwaway part into the star of your lunch.
How to Cook Raw Broccoli
