Freezing Chard (or Kale) for Long Term Storage

Feeling overwhelmed with greens? This is a great way to extend your CSA share beyond the season, freeze now and enjoy in January.  Chard leaves freeze well after blanching, but the stems become soggy and rather unappealing. From the University of Illinois Extension


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.