How to Freeze Swiss Chard
Rinse your Swiss chard., Cut the thick stems away from the leaves., Chop your Swiss chard., Set a large pot of water to boil., Fill a large bowl with cold water., Bring the water to a roiling boil., Set the timer for 2 minutes., Remove the Swiss...
Step-by-Step Guide
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Step 1: 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.If you are picking it from your garden, cut it at the base of the stem in the early morning for best results. -
Step 2: Cut the thick stems away from the leaves.
Set the stems aside to prepare and freeze separately. , 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. , 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. , Add 2 to 3 cups of ice cubes.
Set your ice bath on a counter near the stove. , Add your Swiss chard leaves to the water.
If you have more than 4 cups of Swiss chard, do it in several batches. , Remove the leaves with a slotted spoon after the timer beeps.
Place it directly in the ice bath. , Spin it in a salad spinner.
Pat it with kitchen towels to remove extra moisture. , 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. ,, You can either weigh them on a scale or measure cup-sized servings. , It can also remove excess water. , You can also use freezer-safe Tupperware.
Seal the lids tightly., They can be sautéed and used with onions or celery because of its crunchy texture.
Stuff the stems into freezer bags. , Use it within 10 to 12 months., -
Step 3: Chop your Swiss chard.
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Step 4: Set a large pot of water to boil.
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Step 5: Fill a large bowl with cold water.
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Step 6: Bring the water to a roiling boil.
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Step 7: Set the timer for 2 minutes.
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Step 8: Remove the Swiss chard from the ice bath after 2 minutes.
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Step 9: Repeat in batches as needed.
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Step 10: Lay the leaves on kitchen towels until all your batches are done.
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Step 11: Separate them into serving sizes.
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Step 12: Squeeze the serving together to pack it tightly.
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Step 13: Stuff them into freezer bags
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Step 14: leaving only 2 inches of headspace.
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Step 15: Separate the stems into serving sizes.
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Step 16: Label each container with the date it was frozen.
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Step 17: Finished.
Detailed Guide
You can mix rainbow chard with green or white varieties.
Plan to freeze the chard within 6 hours of picking to preserve nutrients.If you are picking it from your garden, cut it at the base of the stem in the early morning for best results.
Set the stems aside to prepare and freeze separately. , 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. , 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. , Add 2 to 3 cups of ice cubes.
Set your ice bath on a counter near the stove. , Add your Swiss chard leaves to the water.
If you have more than 4 cups of Swiss chard, do it in several batches. , Remove the leaves with a slotted spoon after the timer beeps.
Place it directly in the ice bath. , Spin it in a salad spinner.
Pat it with kitchen towels to remove extra moisture. , 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. ,, You can either weigh them on a scale or measure cup-sized servings. , It can also remove excess water. , You can also use freezer-safe Tupperware.
Seal the lids tightly., They can be sautéed and used with onions or celery because of its crunchy texture.
Stuff the stems into freezer bags. , Use it within 10 to 12 months.,
About the Author
Alice Ramos
Committed to making DIY projects accessible and understandable for everyone.
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