HappyHealthy Newsletter: Broccoli
Broccoli is a super vegetable that can be enjoyed raw or cooked, alone as a yummy side, or added to salads or cooked dishes like pastas, soups, stir-fries, and casseroles. If you are not a fan of raw broccoli, try blanching, which makes broccoli more tender and less bitter. Use the following tips to help your family enjoy more broccoli!
Select
- When selecting broccoli, look for tight, dark green florets and firm stems.
- Avoid broccoli with an odor or yellow, opening buds.
- In Mississippi, purchase fresh broccoli in April and May or October and November when it is less expensive and more available.
- During the off-season, choose frozen broccoli, which may cost less than fresh.
Prepare
- Make bite-sized pieces by cutting below the top and removing the stem. Cut the florets and stem into pieces.
- Rinse bite-sized pieces just before using.
- Be careful not to overcook broccoli! Crispy, tender broccoli is what you are looking for, not mushy, soft broccoli.
Store
- Keep fresh broccoli in an open plastic bag in the refrigerator for up to 5 days.
- If you have produce drawers in your refrigerator, keep vegetables in one and fruits in another.
- Fresh broccoli can be blanched and frozen to keep color, flavor, and nutrients longer.
- To learn more about storing, blanching, and freezing broccoli, visit HappyHealthy.MS and click on Tips and Videos.
- How to Store Fruits and Vegetables
- How to Freeze Fresh Fruits and Vegetables
Fun with Food
Children Can Help
- At the grocery store, allow children to select broccoli.
- In the kitchen, children can wash broccoli and prepare an ice bath to place broccoli in after blanching.
Children Can Learn
- Raw or blanched broccoli makes a quick and easy snack and is fun to eat with healthy dips.
- The florets are the flowers of the broccoli plant, so they are eating flowers!
Broccoli and Vegetable Dip
- 1/2 cup low-fat sour cream
- 1/3 cup chunky salsa
- 3 tablespoons green onions, cut into small pieces
- 1/2 teaspoon garlic powder
- Wash your hands well with soap and hot water.
- Rinse green onions under cool water. Cut roots off white ends of onions. Cut tips off green ends.
- Cut onions into small pieces.
- Place the sour cream, salsa, green onions, and garlic powder into a small bowl. Stir until they are mixed together.
Chicken Broccoli Skillet
- 2 teaspoons oil
- 4 skinless, boneless chicken thighs (1 1/2 pounds)
- 1 teaspoon black pepper
- 1 14.5-ounce can low-sodium chicken broth
- 3/4 cup water
- 1 10.5-ounce can low-sodium condensed cream of chicken soup
- 1 tablespoon minced garlic (3 cloves)
- 2 cups small shell pasta, uncooked
- 2 cups chopped frozen broccoli
- 1/2 cup (4 ounces) cheese, optional
- Wash your hands well with soap and hot water.
- Heat oil in a skillet on medium-high heat.
- Cut chicken into 1-inch cubes; add chicken to skillet and sprinkle with black pepper. Turn chicken until cooked thoroughly, about 3–5 minutes.
- Wash your hands well with soap and hot water after handling raw chicken.
- Sanitize the cutting board and knife used to cut the chicken.
- Add chicken broth, water, cream of chicken soup, garlic, pasta, and frozen broccoli to the skillet. Stir gently to mix.
- Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender.
- Sprinkle cheese on top before serving.
- Refrigerate leftovers within 2 hours.
How to Blanch Broccoli
- Wash your hands well with soap and hot water.
- Use 1 gallon of water for every pound of broccoli.
- Pour rinsed broccoli pieces in a pot of boiling water. Bring to boil again.
- Let broccoli cook for 1 to 11/2 minutes until bright green. Remove pot from heat.
- Quickly place broccoli into a large bowl filled with ice water. Leave broccoli in the ice water for 2–3 minutes.
- Transfer the broccoli to a colander and allow to drain.
Publication 3395 (POD-10-21)
By Samantha Willcutt, Mississippi State University Extension Service.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider.