Discover the virtues of broccoli

When the winter holidays come to a close and icy streets are bare of twinkling lights and festive adornments, the harried modern person looks at their New Year\'s resolutions to eat light, healthy foods like someone strapped into a dentist's chair, contemplating a triple root canal. \nA commitment to green vegetables is particularly loathsome in mid-January, and it is amazing how many people single out broccoli as one of the most offensive options. \nPoor broccoli; it is rarely given the opportunity to deliver. In homes across the land it is sabotaged by cheezy-squeezy sauce. Restaurants most often boil it until it is good and dead, and then leave it hanging around over low heat until putrid. Or it is found raw and naked on supermarket party platters where, in both flavor and texture, it is akin to a rubber pencil eraser.\nBut what most people do not know about broccoli is enough to fill a book. Even the most humdrum broccoli, strangled in cellophane wrap at the supermarket, can be wonderful if it is fresh and does not get overcooked. \nNot only does broccoli have delicious potential, it ranks as a \"superfood" of sorts (that is, when not cooked until gray). It is loaded with vitamins A and C, folic acid, calcium, fiber and a host of cancer-fighting phytochemicals. Before you buy, look for crisp, moist stalks with dark green or slightly purplish heads. Heads that are yellowing or flowering should be avoided. \nOnce purchased, store the stalks loosely covered in the vegetable bin. Cut the broccoli into bite-size pieces and then lightly steam or quickly stir-fry until crisp-tender to maximize both the flavor and health potential. \nTry the following recipes on people -- yourself included -- who state categorically that they detest broccoli. They will change their minds. I have convinced many fussy eaters of the virtues of broccoli with the garlic and Parmesan recipe, which is why I secretly refer to the dish as "Conversion Broccoli." \nIt is too dull to explain how to boil water to steam broccoli. However, there is a feta cheese spread that is an ambrosial accompaniment to lightly steamed, cooled broccoli crowns. You can vary the proportions to suit your tastes. It is definitely company food, delicious served as an appetizer or for making your New Year's resolution to eat more vegetables sheer pleasure.\nCRISP BROCCOLI with FETA GARLIC SPREAD\n2 8-ounce packages light cream cheese, softened \n1 8-ounce package feta cheese, crumbled \n2 cloves garlic, peeled and minced \n2 tablespoons chopped fresh dill, or 2 teaspoons dried dill\nIn a medium bowl, thoroughly blend cream cheese, feta cheese, garlic and dill with an electric mixer until smooth. (alternatively, beat by hand with a wooden spoon, or process in a small food processor). Cover and refrigerate until ready to serve. Steam broccoli until crisp-tender; cool. Serve broccoli (and other cut vegetables, if desired) with spread. Makes about 2 cups. \nBROCCOLI with GARLIC & PARMESAN CHEESE\n2 tablespoons olive or vegetable oil\n2 tablespoons chopped garlic (about 4 large cloves)\n2 teaspoons grated lemon peel\n2 pounds broccoli, stalks peeled and cut widthwise, crowns cut into florets\n1/2 cup chicken broth or water\n1/2 cup grated Parmesan cheese \nHeat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup broth or water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about four minutes. Add cheese and toss to coat. Season with salt and pepper to taste. Makes four servings.