Broccoli is a brassica, related to kale, cabbage, brussels sprouts, collards, radishes, mustard, and more. It’s best known for its florets (flower buds), but the entire plant is edible.
Store broccoli in an unsealed bag in the fridge. All parts keep longer if the leaves are separated from the stem. Leaves last about a week, sturdier parts up to two weeks. You can also freeze each part: chop into bite-size (or desired-sized) pieces, blanch (dip in boiling water), and place in freezer container. This is great to add to stir-fry all winter long!
Broccoli can be roasted in the oven, fried in a pan on the stovetop, or eaten raw. Treat the leaves as you would kale, cooking only for a few minutes at the end of a recipe. The sturdier parts will need longer to cook, the thicker they are. Cook as long as you’d like to achieve the tenderness you like, but a good technique for checking is to poke with a fork, and if it goes through easily, the broccoli is done.