Swiss chard is a very nutritious green vegetable. This vegetable is used raw in salads, and can also be cooked like spinach, kale or collard greens. If you have a lot of chard in stock and don't want to waste it, preserve it by blanching and freezing it so it can be used within a year.
Step
Part 1 of 3: Preparing for Swiss Chard
Step 1. Rinse the swiss chard
You can mix rainbow chard with green or white varieties. Plan to freeze the chards within 6 hours of picking them to retain their nutrients.
If you picked it from the garden, cut it at the base of the stem in the morning for best results
Step 2. Cut the thick stems from the leaves
Set aside the stems to prepare and freeze separately.
Step 3. Chop the swiss chard
How you cut it depends on your preference for preparing it.
- Tear off by rolling the leaf vertically. Slice horizontally on the rolled leaf in 2.5 cm wide strips.
- Chop the leaves like spinach. Stack the leaves on top of each other. Slice the leaves 2 times vertically. Stack again and then slice 3 to 6 times horizontally, depending on the size of the leaves.
- Slice the leaves into halves or quarters, if you want larger leaves.
Part 2 of 3: Blanching Swiss Chard
Step 1. Prepare a large skillet to boil the water
Use a frying pan instead of a pot to make sure there is enough space to blanch evenly.
Blanching the leaves stops the production of enzymes. Plants stop the ripening process for a few days to a few weeks. It is recommended that you maintain the nutritional content of all leafy greens if you cannot use them within two days
Step 2. Fill a large bowl with cold water
Add 2 to 3 cups of ice cubes. Set up an ice bath on the table near the stove.
Step 3. Bring the water to a boil
Add Swiss chard leaves to the water. If there are more than 4 cups of Swiss chard, bring to a boil several times.
Step 4. Set the timer for 2 minutes
Remove the leaves using a slotted spoon after the timer is complete. Place it directly into the ice bath.
Step 5. Remove the swiss chard from the ice bath after 2 minutes
Twist in a salad stirrer (salad spinner). Blot with a paper towel to remove any excess water.
Step 6. Repeat for the other groups of leaves
Slice the stems into 2.5 cm pieces and blanch for 3 minutes. Place in an ice bath for 3 minutes before draining them in a colander.
Part 3 of 3: Saving Swiss Chard
Step 1. Place the leaves on a paper towel until everything is done
Step 2. Separate the leaves into serving sizes
You can also weigh it with a scale or serving plate.
Step 3. Squeeze all the leaves to pack them tightly
It can also remove residual water.
Step 4. Put the leaves into the freezer bag, leaving a space of 7 cm from the top
You can also use the special Tupperware freezer. Seal the lid tightly.
Step 5. Separate the stems into serving sizes
The stems can be sauteed and mixed with onions or celery because of their crunchy texture. Put the stems into the freezer bag.
Step 6. Label each container with the date it was frozen
Use within 10 to 12 months.
