It was maybe Ogden Nash, or Roy Blount Jr, quoting Ogden Nash, or Roy Blount Jr. himself, channeling Ogden Nash (?), who was responsible for an anti-tribute to those 'little green trees" our parents hoped we would eat, to wit:*
"The stores are all out of broccoli......loccoli."
I am pretty much devoted to the complete spectrum of the edible vegetable world, and I adore broccoli rabe. I hesitate to align myself in any way with certain ex-presidents of whom I entirely disapproved. But I've just never been much of a fan of basic broccoli. In fact, truth be told, I absolutely hate it raw, and any platter of crudites including them nasty little green trees will be approached with great caution by moi.
Cooked, I'll eat it. Thanks to a past intervention by my daughter (aka the redfox), I now realize that part of my broccoli problem was focusing on the top section, which is the least pleasant bit, despite being treated by some as the sort of "filet"/asparagus-tip-like part. The texture of that section, the leaves, if you will, of the broccoli "tree" is, in my view, little short of nasty. I believe it was also the redfox who pointing out the wisdom of peeling the stalks. This is actually important with all but the youngest, most baby broccoli, as the outer skin is very tough.
So, I will eat just about any well-cooked broccoli dish these days, but I'm definitely lacking luster when it comes to preparing the stuff. I got some in the farmbox this week, and there's going to be more. 'Cause it's grown locali (ack, sorry-slipped out).
Generally, I fix it like broccoli rabe, with olive oil, garlic, and a bit of hot pepper and/or vinegar. When I do that, though, I find myself wishing it was broccoli rabe instead. So I'm asking for some help here. Point me in the direction of some good ways to fix regular old broccoli, and I will be forever grateful. I do already realize that anything drowned in hollandaise is bound to be acceptable.But I haven't gotten much further.
See, there's this comment section below...will you give me a hand with this?
*I have always wanted to say/write "to wit". Please forgive me.
Illustration is taken from a Clarice Cliff vase (not my own.) If broccoli resembles trees, they would be bubble-topped deco-y trees, I think.