Broccoli is a member of the cabbage family and is known for its many health benefits, common to most cruciferous vegetables. It can be cooked in a wide variety of ways, but the most common is steaming. This is also the method that retains the most nutrients. Broccoli is very high in vitamins A, C, and K and is also fiber-rich while remaining a low-calorie option.
Many studies have also suggested that broccoli can help reduce the risk of obesity, diabetes, and heart disease. There is also evidence in some studies of anti-inflammatory benefits, as well as vitamins that promote healthy hair, skin, and nails, provide increased energy, and help maintain a healthy body weight.
See below for recipes and instructions on how to freeze broccoli!
How to Preserve Broccoli
Broccoli is both healthy and delicious, and preserving it through the winter is a great way to have it available year-round. Freezing broccoli is super quick and easy. Here’s how:
Broccoli Chowder with Corn and Bacon
· 4 slices bacon, cut into 1-inch pieces
· 1 medium onion, chopped
· 1/4 cup all-purpose flour
· 2 cans (14.5 ounces each) reduced-sodium chicken broth
· 1 large baking potato, peeled and diced
· 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
· 1 package (10 ounces) frozen corn kernels
· 1/2 teaspoon dried thyme
· 1 cup whole milk
· Coarse salt and ground pepper
In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.