This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes.
Choose the best
Choose broccoli with dark greeny-purple leaves and florets. Discard any plants with yellowy florets or wilted leaves.
Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.
In an airtight bag in the fridge.
Boil the florets in plenty of water, and serve warm with melted butter and lemon juice.
Try broccoli or cauliflower.