Here’s how to blanch broccoli perfectly! Use it as a quick side dish, for salads or veggie trays, or to prep for freezing.
- 1 1/2 pounds broccoli (2 large heads), cut into florets
- 1/2 teaspoon kosher salt
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Add the broccoli to the boiling water and cook for 2 ½ to 3 minutes, until bright green and crisp tender, taste testing often (basically, don’t leave the pot!). Right when the broccoli is tender, remove them from the boiling water with a slotted spoon and transfer them to the bowl of ice water.
- After 2 minutes, remove the broccoli to a colander to drain. If serving immediately, season with the salt. To freeze, place the florets on a baking sheet in a single layer and freeze for 2 hours, then transfer to a sealed container or freezer-safe bag. Freeze for up to 6 months.
- Category: Side Dish
- Method: Blanched
- Cuisine: American
- Diet: Vegetarian
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