So here’s the truth: you don’t need a degree in gastronomy to cook fresh broccoli. You just need heat, oil, salt, and a little patience. The vegetable wants to be crunchy, it’s your job to let it.
Next time you’re at the store, grab a head that feels heavy for its size. That means it’s fresh and full of water. Get it home, give it the roast or the sauté treatment, and watch people ask for seconds.
And if you still manage to overcook it? Don’t worry. Blend it into soup with some garlic and cream, and call it a “gourmet bisque.” I won’t tell a soul.
