Better taste, better nutrition: steam the broccoli

Do you like broccoli? Unlike George Bush Sr., I love it - but only when it's cooked correctly.

That means getting it off the stove while it's still just a bit crisp. Let it cook too long and it turns into yellow mush. Well today I learned a second reason for cooking it my favorite way - in the steamer - where you can watch it and turn it off before it gets mushy.

Broccoli contains contains glucosinolates, which are anti-cancer compounds. And as much as 90 percent of that glucosinolate content leaks out into the water when it's boiled. So if you boil it, you pour the good stuff down the kitchen drain.

I would say that means it IS fine to cook it in the broth with your stew - as long as you plan on thickening and eating that broth along with the meat and veggies! Just remember that broccoli cooks a lot faster than potatoes and carrots, so add it to the stew about 20-30 minutes before you're ready to eat.