Yes, but be sure to blanch it first. This will help the vegetable retain its nutrients, flavor and color. If you freeze ...

However, unpalatable bitter flavors can be solved with a long blanch. My favorite example, because it’s disgusting unless it’s blanched, is broccoli rabe. If you don’t think you like ...

Firm vegetables like asparagus, broccoli, cauliflower, carrots, and green beans, to name a few, and leafy greens such as spinach and kale are commonly preferred and suitable for blanching.

Tenderstem broccoli takes centre-stage in this green ... Prepare the green elixir: Blend the ingredients listed with water after blanching until smooth and pass the mixture through a mesh cloth ...