I frequent a few local diners and chain restaurants. I’ve noticed of late that the vegetable of the day is broccoli. Plain steamed giant hunks of broccoli. It’s the vegetable of the day every day, Oh, sometimes it’s paired with its cousin cauliflower, or it’s the main player in a limited mix with a slice of zucchini or a carrot stick or two. But the broccoli is there, stolid, glaring, unwilling to alter even a bit in the name of taste.
I’ll give TGI Fridays a pass. There the side dish is broccoli too, but it’s seasoned with lemon pepper and butter, and they use smaller florets. Everyone else just takes a big hunk of the green monster, boils or steams it, and slaps it on the plate.
Diners, please, go back to peas, corn, green beans, the canned stuff. I haven’t seen any of that in ages, and the nostalgia would make me cry tears of joy.
And put some damn parsley sprigs back on the dish. What is wrong with you?
I HATE broccoli. In the words of Newman “vile weed.” But enough people must like it for it to be served so ubiquitously. I always figured it was a cheap vegetable and that’s why restaurants served it.
People only tolerate broccoli if it’s covered in ranch or a vinegarette dressing or cooked in a spicy or savory sauce. And nobody eats the stalks either so just cut it off from the florets and throw it away. If it weren’t for its nutritional value, nobody would ever voluntarily eat broccoli.
Huh, I love broccoli, lightly steamed with nothing more than a little butter, and I especially love the stalks.
That said, “lightly steamed”. Institutionally-cooked broccoli is almost always overcooked. Well, actually, all vegetables are usually overcooked, but broccoli is more sensitive to it than most.
Good, it is one of the few veggies I like in all forms, and very healthful.
Please for the love of all that is holy- don’t.
When I cook broccoli is just put it in a strainer and pour the- just a few minutes ago boiling water the taters were in- water over it. The hot water pour over but doesnt stay.
Broccoli is hands-down my favorite vegetable. I love it any which way but raw. Steamed with a little salt is a fine side dish. Add a little butter and it’s even better.
I like broccoli, but it does get a bit ubiquitous. I too wish restaurants would feature some less usual vegies. I’d go for eggplant, artichoke, okra, brussels sprouts, or Roma beans before broccoli.
Yes!! I like to slice and grill eggplant rounds then chill them and serve with a dressing. Artichoke is always welcome. Brussel sprouts charred and okra in an interesting sauce.
No one person at a table can eat brussels sprouts- the stench means everybody tastes them. It’s like anchovies on pizza. Incidentally I hate all of those- well, artichoke can be okay.
Related gripe: why is fruit salad always 80% cantaloupe & honeydew, and 20% other fruit? I can’t stand cantaloupe or honeydew, and I don’t think I’m alone in this opinion. Even if I pick out the offending melon chunks, the edible fruit has already been contaminated and tastes like the garbage melons.