• Boil 1-2" of water in a large pot (if blanching) and insert the steamer basket.
• Chop broccoli and stems into 1" pieces
• *PAUSE* If you haven't read the above section "To Blanch or Not to Blanch?", I highly recommend doing so! You may not NEED to blanch, which will save you a lot of time and effort! If you've determined that you don't need to blanch, skip straight to the freezing step.

Blanching

• Add a portion of the chopped broccoli to the steamer basket and set a timer to 3 minutes. Make sure not to overcrowd the steamer. The broccoli should all be in a single layer. (If you don't have a steamer basket you can toss them in a pot of boiling water for 2 minutes).
• Prepare an ice bath. This could be a large bowl or a sink basin filled with cold water and a few handfuls of ice cubes. After 2 minutes, give the broccoli a stir and once the 3 minutes are up, transfer them to the ice bath.
• After the broccoli has cooled completely, let drain for a few minutes in a colander.
• Once drained, move to a sheet pan lined with a tea towel to air dry slightly. They don't have to be bone dry, but dry-ish is good enough.

Freezing

• Package the broccoli into vacuum seal bags or freezer ziplock bags, being careful to remove as much air as possible.
• Label the bags with whether it's blanched or not, how many cups are inside, and the date it was frozen.