keeping broccoli bright green?
I am cooking for my church's 11 week alpha course. Each week I feed 70. I work full time so some things I need to do in advance. I find when I pre-cook broccoli, even plunging it in ice water and lemon, when I go to reheat it, it turns brown. Is there any way to cook broccoli the night before but keep it fresh looking for a big crowd? Thanks so much!
The only surefire thing I have ever done that might work around this is broccoli rice casserole.

If you use chopped frozen broccoli, it cooks as fast as reheating would take, that might be an option.