How to Prepare Swiss Chard
Prepare Swiss chard by rinsing the crisp leaves several times in warm water. Leaves and stalks can be boiled, steamed, or roasted.
Tender, young leaves are best enjoyed any way you wish: raw, roasted, sautéed, in soups, stews, or even baked into a casserole! Use as you would with spinach or kale.
The more mature leaves are firmer and are more enjoyable when cooked. Try them roasted, sautéed, in soups or baked. Swiss chard is delicious when chopped into strips and sautéed with a bit of olive oil, garlic and salt. Squeeze a bit of fresh lemon juice on top just before serving.
How to Freeze Swiss Chard
The best way to freeze Swiss chard is to first blanch, and then flash freeze in batches. First remove the Swiss chard from any tough stems. Chop into strips or bite-size portions. Bring a large pot of water to a rolling boil. Meanwhile, prepare an ice bath. Once the water is boiling, submerge Swiss chard in the water and let cook about one minute until the leaves turn a bright green. Remove immediately and plunge into ice bath to stop the cooking process.
Squeeze out any excess water and drain. Pat dry as best you can, and freeze in batches (handfuls or in bunches depending on how you plan on using it when frozen). Transfer to an airtight freezer bag or container and use within a year.