Trim about three inches off the stem, and split the stem that remains.
Gently cook in a large saucepan that’s about a quarter full of water.
Drain and put on a plate or dish.
Either serve with cheese sauce, or a tomato sauce (see my recipe) that
is spiked with some chilli to pack a bit of punch. Sprinkle with cheese
of your choice to serve.
OR
I always steam broccoli. Often, I then put it in a dish, sprinkle over
cooked lardons, a small carton of bechamel, top with grated cheese and
grill till brown and crispy. Quick, cheap and yum.
Or I pull the broccoli into tiny florets and use it in a stir fry, with
slices of red and yellow peppers, mange tout, sliced mushrooms, spring
onions (halved or quartered lengthways) beansprouts (when I can get the
fresh ones), ginger, garlic, sweet sherry, soy sauce. Add a bit of
protein in the shape of slivered chicken or duck, prawns… and it’s a
lovely (and super quick) supper.