How to Freeze Swiss Chard
Sometimes I plant too many green leafy vegetables. I’m guessing I’m not the only one with this problem. I’m talking kale, lettuce, swiss chard, etc.
When I plant too much, it’s sometimes a challenge to figure out what to do with the extras (other than feeding them to my daughter’s pet bunnies).
I’ve discovered that freezing swiss chard is possible. And it’s super simple! Let me tell you how:
First, cut your swiss chard and wash it. In the meantime, get a big pot of water boiling on the stove.
Next, cut the leaves off of the stem.
And then chop the stems (P.S. I LOVE my Wusthof chef’s knife):
Make an ice bath by putting some ice into a big bowl along with cold water. (You’ll be putting the swiss chard in here after it boils for a few minutes).
Once the pot of water is boiling, place the cut swiss chard leaves and stems into the water, setting a timer for 3 minutes. After it’s boiled, use a slotted spoon to remove and place in the ice water bath. Leave it there for at least 3 minutes.
Again, remove with slotted spoon and then place blanched swiss chard on a dishtowel to drain/dry.
After it’s sufficiently dried (I left mine there for about an hour as I ran some errands and forgot about it!), place desired amounts into freezer bags. I put about 2 cups into each.
I then placed the smaller freezer bags into one larger freezer bag.
See how easy it is? I plan to use them in soups and/or breakfast casseroles this winter. Yum!
Do you have anything you’ve planted too much of? How do you make it last? I’d love to hear in the comments below – let’s learn from each other!
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