Broccoli With Spanish Green Herb Sauce

Separate florets from broccoli stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8 inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.

If you prefer, follow the instructions for RAPIDLY TRIMMING BROCCOLI: Place the head of broccoli upside down on a work surface. Use a large, sharp knife to quickly trim off the florets very close to their heads. To trim the stalks, stand them up on the cutting board and square them off with a large, sharp knife. Then, proceed directly to steaming:

Bring about 1 inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water. Cover and simmer until just tender, 4 1/2-5 minutes. Remove broccoli.

While the broccoli cooks, prepare the sauce: Process sauce ingredients in workbowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth.

Gently toss steamed broccoli with sauce. Adjust seasonings; serve hot or at room temperature.