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Broccoli Brunch

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By Sheila Lukins and Julee Rosso

Published 1989

  • About
Those green heads of broccoli, sometimes purple these days, have become the giant of vegetables—and for good reason. Fresh green broccoli is available year round and is consistently of fine quality. It’s always a good buy and its mild taste appeals to all. Agreeable broccoli lends itself to dozens of preparations, from crudités to stir-fries to elegant purées. But the best news from those in the know is that with all of its other attributes, it is also one of nature’s healthiest foods. We may have taken broccoli for granted once, but now it’s time to sit up and take a look at this darling of the cabbage patch.

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