Once upon a time, when you bought broccoli you bought the whole vegetable, stems and crowns. Then it became customary for grocery store produce departments to separate the crowns from the stems and to sell the crowns at a premium.
I’m not a fan of this practice, because I like both parts of the broccoli plant. The stems and crowns are equally nutritious when it comes to calcium, iron, magnesium, potassium, protein and vitamin A. The only nutrient that appears to be more concentrated in the crowns is beta carotene.
~Martha Rose Shulman~
Uncooked, paper-thin broccoli keeps its shape and color, but absorbs a dressing.
Stir-fried Broccoli Stalks and Flowers, Red Peppers, Peanuts and Tofu
Cutting broccoli stalks into two-inch julienne is almost like adding yet another vegetable to this quick stir-fry.
A swift way to turn broccoli into an irresistible snack or side dish.
Pasta With Mushrooms and Broccoli
Cooked separately, broccoli stems and flowers have different textures and shades of green.
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
You can save time on these light, pungent spring rolls by using the already shredded broccoli stems available in some supermarkets.