— Katie DePonty

I love them in miso soup. Um, that simmering process, um, of the soup, uh, breaks down the fiber in the vegetables, and you have total control, right, based upon the simmering time, the duration. Um, but, um, you know, these, um, broccoli stems, which are pretty tough. Um, they will soften up very nicely in your miso soup for breakfast each day. And that is in fact, where our broccoli stems go. I mean, otherwise, uh, keeping in mind that the fibers right grow in this longitudinal direction. So if you slice perpendicular to that in small, you know, thin slices, you can then just saute, um, or otherwise cook those stems in, in other preparations too, and, uh, and enjoy them. And I would add them first, right? Or very early in the cooking process to give them a little extra time to soften before you add the leafy component or some other more tender items to the pan.