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Broccoli florets may get all the glory, but not anymore — the stems are the best part.
You know how it usually goes: You come home with a head of broccoli, use the florets for dinner, and toss the stem. But here’s the thing — you paid for the whole vegetable, so why not enjoy the whole thing rather than it going to waste? The stems are sweet, crunchy, and incredibly versatile. I would argue that they might even be the best part of this nutritious veggie!
While the florets get all the attention (roasted, steamed, tossed into pasta), the stems are often an afterthought. Today, we’re flipping the script and putting stems in the spotlight. They have a mild, slightly sweet flavor and stay satisfyingly crisp when cooked. Like a cross between broccoli florets and kohlrabi, but they don’t get mushy.
You don’t have to use the florets and stems in the same meal. Since florets have a shorter fresh life, cook those first, then save the stems for a stir-fry, salad, or snack a day or two later. No waste, and two meals from one head of broccoli.
Savvy Stem Tips
- Buy: Look for broccoli that is firm and vibrant green, with no yellowing or soft spots. Check the cut end — it should look fresh, not dried out or brown. Bigger stems aren’t bad at all; they just need a quick peel to remove the fibrous outer layer.
- Store: Loosely wrap and store in the crisper drawer for up to 5 days.
- Revive: If stems look a bit tired or wilted, trim the ends and soak in ice water for 15 to 20 minutes to crisp them back up.
- Peel if necessary: Depending on your particular broccoli, the stems can be tough. But the toughness is just the outer layer. Use a vegetable peeler to remove about 1/8 inch all around and they’ll be super tender. When you slice off the bottom, you can actually see the outer ring, which is the tough part that needs to be peeled off.
- Diced, julienned, or coined: For stir-fries, thin coins or half-moons work beautifully. For salads, try julienning or shaving with a mandoline. Dice them for fried rice or soups.
How to Use Broccoli Stems
We have a great stir-fry recipe for you, but there are tons of other uses.
- “Chips” with dip: Cut peeled stems into thin coins like chips or sticks (like carrot sticks), to use on your crudité plate for crunchy, sweet, and tender veggie “chips” for your dips like hummus, ranch, or tahini dip.
- Soups: Include in a cream of broccoli or broccoli cheese soup with florets, or simply toss cubed stems into other veggie soups.
- Salads and coleslaw: Shave them into a colorful salad or shred them into a coleslaw.
- Skillet dishes: Dice them for fried rice, fold them into an omelet, or toss them into other dishes you’re frying up on the stovetop.
RECIPE: Garlic Broccoli-Stem Stir-Fry
- Yield: Serves 4
Description
This quick stir-fry cooks broccoli stems until they’re golden at the edges and tender-crisp in the center. A simple soy-sesame sauce coats each piece with savory, slightly sweet Asian-inspired flavors.
Ingredients
- 3-4 broccoli stems (about 12 oz), peeled and sliced
- 2 Tbsps soy sauce or tamari
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey or maple syrup
- 1-2 Tbsps neutral oil (vegetable oil or grapeseed oil)
- Kosher salt
- 3 cloves garlic, peeled and thinly sliced
- 2 green onions, cut into 1-inch pieces (white and green parts separated)
- 1/2 tsp red pepper flakes (optional)
- Toasted sesame seeds for garnish
Instructions
- Slice off the dried end of the stems, and peel if the outer layer feels fibrous. Cut crosswise into 1/4-inch coins or half-moons.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the neutral oil and swirl to coat. Add the broccoli stems and a pinch of salt to the hot pan. Cook without stirring for 2 minutes to get some color on one side, then stir and continue cooking for another 2 to 3 minutes until tender-crisp with golden edges. Add the garlic and white parts of the green onions. Stir for 30 seconds until fragrant.
- Pour the sauce over the veggies, and toss everything together for about 1 minute until the stems are well coated and glossy. Stir in the green parts of the green onions and red pepper flakes if using.
- Transfer to a serving dish and garnish with sesame seeds.
Notes
Make it a meal: Serve over rice with a fried egg on top, alongside salmon or tofu, or toss with soba noodles and extra vegetables.
