broccoli discs on a spinach bed

December 4, 2013 • Nancy Wolfson-Moche

When my children were younger we used to debate which part of the broccoli was more delicious: stalk or flower.  Extolling the virtues of each, we would consider texture, taste and color.  The denser part of the plant – the stalk – has the lighter hue, we noted.  Here, it contrasts sharply with the dark, deeply veined spinach leaf, an illustration of nature’s endless variety.


serves 3


1 head broccoli, including stalk and flowers

6 spinach leaves

1 clementine

pinch sea salt

Process   Separate the stalk of the broccoli from the flowers.


Wash the spinach leaves


and broccoli stalk well, immersing them in water. Drain the spinach in a colander and allow it to dry.  Use a paring knife to peel away the tough outer layer of skin on the broccoli.


Slice the stalk horizontally into discs that are about a quarter-inch thick.


Bring a medium-sized pot of water to a boil.  Add a pinch of sea salt and then add the broccoli discs.  When they float to the top they are ready (this should take about 2 minutes).  Remove with a wire mesh skimmer or a slotted spoon and allow to cool in a wire mesh basket.


Peel and halve the Clementine.  Section one half and juice the other (if desired).  Arrange the spinach and broccoli discs on each plate. Top with a Clementine section and, if desired, the clementine juice.


©Nancy Wolfson-Moche 2013

Next Post

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.