There are many ways to prepare broccoli before cooking—whether you plan to steam, stir-fry, sauté, roast, or use another method. Some recipes call for florets, others for wedges, and some need chopped broccoli. Below are clear, practical steps for cutting florets and wedges, peeling and chopping stems, storing cut broccoli, and basic cooking ideas so your broccoli is ready for any recipe.
- Cutting Broccoli Into Florets
- Cutting Broccoli Wedges
- How to Peel Broccoli Stems
- How to Chop Broccoli
- Storing Cut Broccoli
- How to Cook Broccoli
- More Broccoli Recipes
- More Veggie Cooking Tips
- How to Cut Broccoli Recipe
How to Prepare and Cook Broccoli: Everything you need to know about chopping broccoli, cutting it into florets, or trimming stalks. Get your broccoli ready for cooking in any recipe!
Cutting Broccoli Into Florets
Turn the broccoli head upside down on a cutting board. Using a sharp chef’s knife, trim the larger florets off close to the main stem. Break or cut those larger pieces into smaller florets about 1 inch across for even cooking. Save the stem pieces to peel and use (see the section below on stems).
Cutting Broccoli Wedges
Wedges are longer pieces that include part of the crown and part of the stem. How many you get and their shape depends on whether you’re working with a crown (no long stem) or a full head with a stem.
For Broccoli Crowns:
If the crown is about 3 to 4 inches across, cut it into four wedges. If it’s 5 to 6 inches, cut into six wedges. To do this, place the crown upside down on the board, halve it through the center, then place each half cut-side down and slice each half into 2–3 even wedges, depending on the size.
For a Full Head of Broccoli With Stems:
Trim off the woody, dried bottom of the stalk and remove any wilted leaves. Use a paring knife or vegetable peeler to shave away the tough outer skin in strips about 1/8 inch thick, rotating the stalk until the fibrous layer is removed. Then cut the broccoli in half lengthwise, place each half cut-side down, and slice each half into several wedges. Angle the knife so each wedge includes part of the stem and the crown for longer pieces that roast or grill nicely.
How to Peel Broccoli Stems
The stalks are edible and tasty once peeled. The outer skin is tougher than the interior, so removing it makes the stems tender when cooked. After trimming the dry bottom and removing leaves, use a knife or vegetable peeler to shave strips of the outer skin down the length of the stalk, about 1/8 inch thick, rotating the stalk until the outer layer is gone. Once peeled you can slice the stalks into 1-inch pieces, rounds, or chop them the same way you chop florets.
- Cut off the woody bottom of the stalk.
- Remove any wilted leaves.
- Peel the outer skin with a paring knife or vegetable peeler, removing thin strips down the length of the stalk until tender all around.
How to Chop Broccoli
This method works for raw or cooked broccoli. Start by cutting the broccoli into florets or wedges as described above. On a sturdy cutting board, use a sharp chef’s knife to chop the pieces to your desired size. Rest your non-dominant hand lightly on the top of the knife blade for control if that feels comfortable. Aim for fairly consistent average sizes so broccoli cooks evenly and looks uniform in salads or mixed dishes.
Chopped broccoli works well in salads, casseroles, pastas, or rice dishes. If you’re chopping cooked broccoli for a recipe, make the cuts while the broccoli is cool enough to handle.
Storing Cut Broccoli
Store cut broccoli in a sealed container or a plastic bag in the refrigerator for up to five days. Keep florets and peeled stems dry and cold to preserve texture and flavor.
How to Cook Broccoli
There are several great ways to cook broccoli. Roasting brings out a nutty sweetness and works well with wedges or larger florets. Stir-frying cooks broccoli quickly at high heat with crisp-tender results. Steaming preserves color and nutrients, and sautéing gives flavorful browning. Broccoli is also excellent in soups and casseroles or tossed into pasta, grain bowls, and salads.
More Broccoli Recipes
Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
Broccoli Kale Salad with Balsamic Dressing
Broccoli Cheddar Soup
More Veggie Cooking Tips
- How to Cook Broccoflower
- How to Cook Broccoli Rabe
- How to Cook Cabbage
- How to Cook Fresh Green Beans
How to Cut Broccoli
Equipment
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Knife
Ingredients
- Fresh broccoli
Instructions
To cut broccoli crowns:
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Place each crown upside down on a cutting board. Halve it through the center with a sharp chef’s knife, then place each half cut-side down and slice each half into 2–3 equal wedges depending on size.
To cut broccoli with stems:
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Trim the woody bottom and remove wilted leaves. Peel the outer skin in strips about 1/8 inch thick, rotating the stalk until the tough skin is removed.
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Cut the broccoli in half lengthwise, place each half cut-side down, then slice into several wedges so each piece includes part of the stem and crown.
To peel broccoli stems:
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Trim the bottom and remove leaves.
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Use a paring knife or a vegetable peeler to remove the outer skin down the stalk until tender all around.
To chop broccoli:
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Cut the broccoli into florets or wedges first. Then chop with a sharp knife on a cutting board to the desired size, aiming for reasonably consistent pieces so they cook evenly.