Swiss chard is a good source of calories.It can be used in salads and cooked like other greens.If you have a lot of chard and you don’t want to waste it, you can freeze it for up to a year.
Step 1: You should wash your Swiss chard.
You can mix rainbow chard with green or white varieties.The chard should be frozen within 6 hours of picking.Cut it at the base of the stem in the early morning to get the best results.
Step 2: Cut away from the leaves the thick stems.
Prepare and freeze the stems separately.
Step 3: You can Chop your Swiss chard.
How you prepare it will affect how you chop it.Roll the leaves vertically to ribbon it.You can slice against the leaves with 1-inch strips.You would chop the leaves.Put the leaves on top of each other.They have to be sliced 2 times vertically.Depending on the size of the leaves, slice them 3 to 6 times horizontally.If you like larger leaves, slice them in half or fourths.
Step 4: The pot of water needs to be boiled.
If you want to blanche, use a stockpot instead of a saucepan.The production ofidases is halted by biching.It stops the plants from ripening.If you can’t use leafy greens within two days, it’s a good idea to preserve their vitamins.
Step 5: The bowl should be filled with cold water.
Ice cubes can be added to 2 to 3 cups.The counter is near the stove.
Step 6: The water must be brought to a boil.
The Swiss chard leaves should be put in the water.Do it in batches if you have more than 4 cups.
Step 7: The timer needs to be set for 2 minutes.
Remove the leaves with a spoon.It should be placed in the ice bath.
Step 8: The Swiss chard needs to be removed from the ice bath.
It can be put in a salad spinner.It’s best to Pat it with kitchen towels.
Step 9: As needed, repeat in batches.
Blanch the stems into 1 inch ribs for 3 minutes.They should be placed in the ice bath for 3 minutes.
Step 10: Put the leaves on the kitchen towels.
Step 11: They should be separated into serving sizes.
They can either be weighed on a scale or measured.
Step 12: Pack it tightly by squeezing the serving together.
Excess water can be removed.
Step 13: Stuff them into freezer bags.
Tupperware can be used in the freezer.The lids should be sealed tightly.
Step 14: The stems need to be separated into serving sizes.
They can be used with onions and other vegetables.The stems should be put into freezer bags.
Step 15: Each container was labeled with the date it was frozen.
It can be used within 10 to 12 months.