A veggie worth stalking


Illustration by SARAH HANSEL

Gone are the days of limp and tasteless broccoli. Cooked properly, it’s one of the healthiest and most versatile of veggies. You can eat it raw, of course, or lightly steamed and spritzed with citrus. I like to roast florets in a searing pan with garlic and deglaze with soy sauce. Broccoli also makes a soothing soup when pureed into a silky potage. Look for its relatives, flowering broccoli (gai lan) and broccoli rabe, which stir-fry beautifully. And don’t throw away those stalks! Peel and steam them just as you would the florets.