Maybe I’m just the slow one on this secret, but one morning while watching “Simply Ming” on PBS, Ming talked about the tender interior of the broccoli stalk. His family insists that it is the best part, even. I was mesmerized as he prepared the stalk and increased the amount of broccoli he had for the dish he was preparing. The miser in me was elated to use a portion of something I normally toss into our yard waste. I hadn’t been that excited since learning that celery stalk leaves are pretty tasty when thrown into tuna salad. Below is the best way I’ve found to tap into the delicious center of a broccoli stalk.
1. Cut away the broccoli florets
2. Trim the tough leaves and hard bits that stick out
3. Use a vegetable peeler to remove the tough outer layer
4. Cut into pieces that will cook at the same rate as your florets
Now make Baked Potatoes with Broccoli and Cheddar.