• have gotten so used to just chopping the stems up and throwing them in with the rest of the broccoli in whatever I’m cooking at the time that I never thought of other options
• pickling is probably the easiest option – and along the lines of Japanese tsukemono, there’s plenty of quick pickle options
• or really go all out and take on fermentation – chop or shred the stems, add salt and aim for broccoli kraut or broccoli kimchi

(emo is goth minus the fashion sense)