Fresh broccoli and I have worked out an uneasy truce. I cut off as much of the stems as possible, put it in a collander, cover with a towel, and put the package over a pot of boiling water until the florets are a vibrant green. Then it's over and we don't have to look at eachother again until next time.
The problem is that you are left with a ton of stems. If you steam them, they cook at a different speed and the broccoli is cooked unevenly. And they're not nearly as appealing as the florets - people will just leave them on their plate, or they'll politely force themselves to eat them. You could opt for the frozen "florets only", but I've found a better way. All you have to do is take your peeler, remove the outer layer of skin, and cut the stems into bite-sized pieces. The pieces steam up about as quickly as the florets and to me, they taste better.
Serve up with some garlic-infused olive oil, cheese food product or butter, salt and pepper. Non-patients can put lemon or other forbidden toppings on their portions. Life is pretty good.