Broccoli is a cruciferous vegetable.
Broccoli is a member of the cruciferous family of vegetables, which includes cabbage and cauliflower. According to Food Reference, the vegetable has been around for about 2000 years and was first cultivated in Italy's Calabria province. Broccoli provides vitamins A and C, along with potassium and iron. It is also known for containing phytochemicals that, states Food Reference, help stop cancers from forming. Broccoli is at its most nutritious when it is lightly steamed or stir-fried and still bright green. Stewing or boiling will allow the nutrients to leech into the cooking liquid.
Instructions
1. Rinse broccoli in clean water.
2. Cut broccoli into similarly-sized pieces.
3. Place broccoli in a steamer.
4. Place the steamer in a pot or saucepan of boiling water.
5. Reduce heat to medium and cook the broccoli just until it turns bright green. It should be tender-crisp. If it turns dull green, you have cooked it too long.
Tags: bright green, Food Reference