How do you prepare and cook broccoli stems? Any favorite "recipes"?
I don't cook them; rather, I slice them up and put into our evening salads. Very crunchy and satisfying; if you have a tough stalk, you can easily peel it lightly before slicing.
I shred the stalks in my food processor and use it to make broccoli slaw.
It's also good cut into 1/8-inch slices, sauteed in olive oil with lots of garlic, and tossed with pasta and grated parmesan.
I have not done this, not really caring much about broccoli, but I would think to achieve the most luscious texture, one would shred them like a carrot or zucchini with a vegetable peeler, and saute (and I really mean saute, over reasonably high heat, jerking the pan a few times, et cet.) quickly for best effect.
Scrape off the skin, then slice them thinly. They're OK in a stir-fry, or lightly steamed and served with a cheese sauce.
Peel the stalks, cut into "coins" and stir fry in the Chinese style. See Irene Kuo's excellent book "The Key to Chinese Cooking".