Broccoli cooks fast and does not like long cooking: five to six minutes steamed, or fifteen minutes in a very hot oven. The stem is eaten, peeled and cut into sticks.
Dark green, tight, with no yellow flowers. A firm stem, not split.
Cut the florets at the base. Peel the stem with a peeler, it is tender underneath, and cut it into sticks. Wash everything.
Two minutes.
In the fridge, three to five days, it yellows fast. Blanched, it freezes.
The page "How to boil and steam vegetables": broccoli florets, six minutes.