Blanching broccoli is a handy way to prepare it for a variety of dishes or even for freezing. But if you do it wrong, you could end up with a bowl of mush. Skip the mush, and enjoy cooked broccoli that’s bright and firm.
As with all veggies, though, it starts with choosing the right specimen. You’ll want to buy heads that have a nice, green color all over, with no big spots of yellow or brown. Pick it up, and squeeze the crown (the florets) gently. It shouldn’t be too soft or limp. The freshest broccoli has florets that are tightly arranged and spring back after squeezing. When you find the right match, you’re ready to take it home and blanch that bad boy.
Before you go, check out 25 Recipes that make it easier to eat more greens