"Although most of his advice is meat-related, one of our favorite Guy Fieri cooking tips to live by is to save and use your leftover broccoli stems. In his recipe for a creamy broccoli fennel slaw, Fieri uses not just the standard cabbage and carrot combination for his slaw but also thinly sliced fennel and a surprise ingredient: julienned broccoli stems."
"Once you get past the outer layers of the stems, you're rewarded by a crisp center with a delicate taste that shouldn't go to waste. Start by trimming off any tiny arms or leaves attached to the stems, then use a vegetable peeler to remove the tough, woody exterior of the stems to reveal the pale greenish-white of the soft, tender interior."
Broccoli stems are edible and contain a crisp, tender interior once the tough outer layer is removed. Trim off small arms and leaves, then peel the woody exterior with a vegetable peeler to reveal the pale greenish-white center. Slice the remaining stem into thin planks, then cut into matchsticks for crunchy slaw. Matchstick or diced stems can be dressed with salt and lemon as a salad garnish or mixed into salsa verde or gremolata for grilled fish or chicken. Broccoli stems also work well cooked in various preparations, providing texture without altering overall flavor.
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