From the University of Illinois Extension website:
Chard leaves freeze well after blanching, but the stems become soggy and rather unappealing. Canned chard does not fare as well producing a product similar to canned spinach.
To freeze:
- Prepare a sink of cold water. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Then separate the stems from the leaves.
- Bring 4 quarts of water to a rolling boil. Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes).
- Remove chard from water and immerse in an ice water bath for 2 minutes. Drain.
- Pack in zip-closure freezer bags or freezer containers, leaving no headspace. Label, date and freeze at zero degrees for up to one year.
3 comments:
Does anyone have a recipe for cooking Swiss Chard or Kale?
I added the Kale to boiling water for about 6 minutes. While it is boiling heat up a skillet with olive oil and garlic powder. Drain Add the kale to the skillet for one minute continually stirring. Drain. Add red pepper flakes and about 1/3 cup of grated parmesean cheese. I have not tried it with Chard, yet. The kale tasted great.
I sometimes just saute in some oil with garlic, salt and pepper and skip the parboiling. Sometimes I lower the heat after a couple minutes and put on a lid and let the steam finish cooking it. (boiling water takes too long [grin])
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