It’s the gateway cruciferous vegetable exiled from the White House during the George H.W. Bush administration and later welcomed back. But unlike kale and Brussels sprouts, it’s so ubiquitous that it didn’t need a fad makeover to increase its popularity and consumption.

The trick isn’t figuring out how to use broccoli, but stepping away from how you’ve probably had it since childhood.

While broccoli’s sweetness comes through raw, that distinctive bitterness is more noticeable as well. Munch away on florets and dip them in ranch, hummus or whatever else. They can also be added to a salad or elevated into the main attraction.

Peeled and julienned stems can be turned into a slaw all on their own or mixed into a more traditional slaw for added texture and crunch.

Adding heat (steaming, boiling, roasting, etc.) tends to tame broccoli’s bitterness and brings its sweetness to the fore. Depending on the preparation, it can transform from crunchy to meltingly tender. Or you can take it off the heat for a balance of tenderness and crispness,

While adding butter, salt and pepper is never a bad thing on steamed broccoli, it can also hold its own against flavors such as sesame, hot peppers, ginger, garlic, cheese or (add your favorite flavor here).

Broccoli works well in bakes like mac and cheese, au gratins, frittatas and quiches. Blanch the florets during the last minute your pasta is cooking for a baked mac and cheese with less cleanup. Similarly, for those sorts of dishes, either give it a high heat sauté or roast to add a bit of browning and char.

As with all its cruciferous cousins, broccoli can be pickled or fermented. Incorporate its florets, peeled stems, or both. Who cares? Add them to sandwiches or starch-heavy dishes for a pop of zing and crunch.