Broccoli: the first steps

The stems of broccoli must be peeled so that they can be enjoyed.   Cut off the bottom quarter inch (5mm)
or so and discard.  Next peel the stem upward.  The best way to accomplish this is to make an initial cut
on the lower end and then pull the peel away from the stem with a tearing motion.  Continue around and
up the stalk of broccoli until you have removed as much of the peel as seems practical.  Next cut the stem
into slices and finally cut and separate the florets into bite sized pieces.  The easiest way to do the final
cutting is to cut off additional slices of stem as needed, cut into the stem end with your knife and finish by
breaking the floret head apart with your fingers.

Half a pound (250g) of broccoli will make two cups when cut up and will provide four moderate portions.
After the broccoli is steamed it will keep perfectly in ziplocs or plastic containers in the refrigerator for
twentyfour hours.   I have improvised a vegetable steamer that works nicely for steaming vegetables.
You may want to make something like this too.
With about half an inch (1cm) of water in the pan one can steam up to a pound (500g) at a a time.  Steam
the broccoli for six or seven minutes, starting the timer when you can hear the steamer boiling and can
see the beginning condensation forming on the inside of the lid.  When the time has elapsed move the
steamer to a cold burner, remove the lid and lift out the steamer basket with the central wire loop the
steamer is provided with.  Protect your hand from steam by using a dishtowel or pot holder to grasp the ring.
Set the steamer basket on your kitchen counter or in the sink and spread out the broccoli with a large
spoon so that it will cool quickly.  The broccoli is now ready to use in another recipe and is good to eat as it is
or with a little lemon juice and butter.