Very versatile part of one of my favorite vegetables. After removing the tough outer skin, I just cut it whatever way is best for how I'm going to use it - cubed, diced, or cut into batons or julienned - & added in with the florets, or used alone in soups or mixed vegetable dishes, stirfries, fried rice, etc. If julienned finely enough or grated, they're also a great addition raw in cole slaws. In fact, I frequently keep a bag of "Broccoli Slaw" on hand in the fridge to toss into stirfries, etc. Most supermarkets carry it now & it's very handy to have on hand, consisting of very finely julienned broccoli stems, carrots, & usually a touch of red cabbage.