When preparing vegetables, it is always recommended to cut them as little as possible and boil them for just the right amount of time to avoid losing their nutritional properties such as vitamins and minerals as much as possible. Additionally, we remind you that leaving vegetables cut and soaked in water for too long, as well as overcooking them, contributes to losing even more color and flavor along with their vitamins and minerals. Regarding color, it is especially helpful to refresh the vegetables with very cold water right after taking them out of the pot, to restore that strong color that characterizes them in their original raw state. In the case of broccoli, the ideal is:

Clean it whole before cutting.
Next, cut the lower stalk and divide it into florets by the stems, but without cutting them themselves.
Immediately place it in boiling salted water in a large pot so that the broccoli has room to move and cook well.
Keep an eye on the cooking time and the tenderness of the broccoli to avoid overcooking.
Aim to cook it tender but firm and slightly crunchy.
As soon as we drain it, we rinse it with very cold water to restore that vibrant green color that is so attractive in dishes where broccoli is the star.

Recommended recipes with broccoli: - Spicy Broccoli with Garlic - Broccoli with Turkish Vinaigrette - Broccoli Gratin with Gorgonzola Cheese - Broccoli with Wine and Garlic