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Blanched Chard

Freeze for up to three months. Cook from frozen and use in sautés, soups and stews.




  1. Bring a pot of water to a boil and add a pinch of salt.
  2. Remove the stems and finely chop the leafy greens.
  3. Blanch the greens for 2 minutes, then remove and immediately place on a bowl of ice water to stop the cooking and retain color.
  4. Drain and squeeze excess water from the leaves and place in freezer bags.