In the case of this broccoli, the stalk is delicious and should not be rejected for the more popular florets. Go for as much stalk as possible when purchasing your broccoli. I love snacking on them raw, just peel and slice and you have a sweet, crunchy treat. No dip necessary! The leaves are delicious, too, and can be treated much like kale. They're also good raw, but perhaps a little strong for some, so try adding them to a stir fryMy new favorite invention is to bake them like you would for kale chips. Just cut off the leaves, toss with a little olive oil and sea salt and roast in a 375 degree oven (I did the tray above in my toaster oven) until they start to crisp. Start checking them after 4 or 5 minutes or when you start to hear popping sounds. Watch carefully as they can get too brown rather quickly (a little brown around the edges is good, though). You may have to remove the smaller leaves first and return the pan to the oven for the larger leaves to finish up. The leaves are crunchy and sweet, with an occasional hit of broccoli-esque bitter. Delicious!
Related: How to Cook Broccoli
(Images: Dana Velden)