Swiss chard is a very nutritious leafy green. It is used raw in tossed salads, and it is also cooked like spinach, kale or collard greens. If you have a lot of chard and you don’t want to waste any, you can preserve it by blanching and freezing it for up to a year.
EditSteps
EditPrepping the Swiss Chard
- Rinse your Swiss chard. You can mix rainbow chard with green or white varieties. Plan to freeze the chard within 6 hours of picking to preserve nutrients.[1]
- If you are picking it from your garden, cut it at the base of the stem in the early morning for best results.
- Cut the thick stems away from the leaves. Set the stems aside to prepare and freeze separately.
- Chop your Swiss chard. How you chop it will depend upon your preference for preparing it.
- Ribbon it by rolling the leaves vertically. Slice horizontally against the rolled leaves in 1-inch (2.5 cm) strips.
- Chop the leaves like you would spinach. Stack the leaves on top of each other. Slice them 2 times vertically. Stack them again and slice them 3 to 6 times horizontally, depending upon the size of the leaves.
- Slice them in half or into fourths, if you like larger sized leaves.
EditBlanching Swiss Chard
- Set a large pot of water to boil. Use a stockpot instead of a saucepan to ensure you have enough space for even blanching.
- Blanching halts enzyme production. It stops the plants from ripening for several days to several weeks. It is recommended to preserve nutrient content for all leafy greens if you can’t use them within two days.
- Fill a large bowl with cold water. Add 2 to 3 cups of ice cubes. Set your ice bath on a counter near the stove.
- Bring the water to a roiling boil. Add your Swiss chard leaves to the water. If you have more than 4 cups of Swiss chard, do it in several batches.
- Set the timer for 2 minutes. Remove the leaves with a slotted spoon after the timer beeps. Place it directly in the ice bath.
- Remove the Swiss chard from the ice bath after 2 minutes. Spin it in a salad spinner. Pat it with kitchen towels to remove extra moisture.
- Repeat in batches as needed. Slice the stems into 1 inch (2.5 cm) ribs and blanch them for 3 minutes. Place them in the ice bath for 3 minutes before draining in a colander.
EditStoring Swiss Chard
- Lay the leaves on kitchen towels until all your batches are done.
- Separate them into serving sizes. You can either weigh them on a scale or measure cup-sized servings.
- Squeeze the serving together to pack it tightly. It can also remove excess water.
- Stuff them into freezer bags, leaving only 2 inches of headspace. You can also use freezer-safe Tupperware. Seal the lids tightly.[2]
- Separate the stems into serving sizes. They can be sautéed and used with onions or celery because of its crunchy texture. Stuff the stems into freezer bags.
- Label each container with the date it was frozen. Use it within 10 to 12 months.[3]
- Finished.
EditTips
- If you plan on freezing a lot of vegetables and meats, consider investing in a vacuum-sealing machine. You can cut the item into your preferred serving size and remove it from the freezer a 12 to 24 hours before you use it in a recipe.[4]
EditThings You'll Need
- Water
- Stockpot
- Ice bath
- Sharp knife
- Freezer bags
- Colander
- Salad spinner
- Paper towels
- Slotted spoon
- Vacuum sealer (optional)
EditSources and Citations
Cite error: <ref> tags exist, but no <references/> tag was found