But we’ve got a ton of it growing out in the garden now, and at this point it’s growing faster than we can eat it. Here is my favorite way to preserve Swiss chard:
- Wash the chard well.
- Separate the stalks from the leaves. I do this mainly because it makes it more convenient when you’re cooking the chard later, since the stalks take longer to cook than the leaves (and, sometimes you only want to use one or the other in a recipe, not both.)
- Bring a pot of water to a boil, and fill a bowl with ice water.
- Blanch Swiss chard stalks for two minutes, leaves for one minute. Place them in the ice water immediately after blanching to stop the cooking process.
- Drain well, and place the stalks and leaves in separate freezer bags or other freezer-safe containers.
- Freeze for up to six months.
This is an easy way to make sure I am able to use all of the delicious Swiss chard growing in my garden.