How to Cut Broccoli

Learn how to cut broccoli from crowns into florets — with longer stems or small pieces — and how to cut the stems.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 103kcal

Wash the head of broccoli under running water, turning it upside to let water run between the florets, until clean. Shake off excess water and pat dry.
Start by slicing off the florets where they meet the long stalk.
If you want florets with longer stems, cut each one lengthwise through the center and all the way through the stem. Some people prefer to use pieces with longer stems in stir fry, pasta, and soup.
For smaller pieces, trim each floret to remove most of the stem. Then, break it apart into smaller pieces. You can also chop it into smaller pieces, but tearing it apart with your hands where the pieces of the floret naturally breaks apart will help prevent the florets from falling apart into pieces that are too tiny. Some people prefer smaller pieces for salads, but they can be used in any recipe.
To cut the stalk/stem, start by slicing it in half crosswise if you want shorter pieces. Then, remove the outer layer by peeling it with a knife or vegetable peeler.
Slice the stem lengthwise into ½-inch planks. Stack the planks on top of each other and slice into ½-inch matchsticks. Enjoy the pieces as is with veggie dip, or cut them into smaller pieces if you want to add them to a stir fry or soup.

Keep freshly cut broccoli in an airtight container or sealed bag in the refrigerator. Use within 2 to 4 days for best results. It won't be as fresh after this time period.