I really like broccoli, in fact, as a child, it was my FAVORITE vegetable. My son-in-law, Michael, calls it “nature’s candy.” So, you’d think that I’ve been eating it all the time, but I haven’t. The reason for that is two-fold.
The first is that broccoli can SMELL really foul when you cook it. The second is that broccoli can turn brown and LOOK really foul when you cook it.
What to do? I love this vegetable, but don’t want that stench in my home. I don’t want to serve it to guests because of the smell … and the fact that no one wants a pile of brown veggies next to their entree.
Well I got smart, and did a little research. Now I can confidently prepare broccoli for myself, my family, and my friends without fear.
The good news is that you can too. Here’s how.
It’s important to remember that broccoli, like all green vegetables, contains chlorophyll. That’s what gives it that gorgeous green color.
When chlorophyll is cooked, it produces carbon dioxide. Covering the cooking broccoli will trap the gas, and turn the chlorophyll a drab, gray color. It will also produce that gross smell.
Use one teaspoon salt per 1 cup of water. Salt provides a “barrier” against carbon dioxide, which prevents chlorophyll from changing color.
Make sure that you have enough water in your pot so that all of the broccoli is floating in it.
This ensures that the pores on the broccoli will be quickly blocked, and prevents vitamins and minerals from leaching into the water.
You don’t want to overcook it. About 5-7 minutes is perfect. Test it with a fork for tenderness. I stick with exactly 5 minutes.
Immediately drain it in a colander, and serve.
