Swiss chard is not a particularly well-known leafy green in the United States, though it is very popular in the Mediterranean region.Fortunately, it's easy to blanch and freeze both stems and leaves to enjoy later in the year.especially the "Five Color Silverbeet," with orange, magenta, yellow and white stalks that look amazing. .

How to Freeze Swiss Chard

Frozen Swiss chard is great to use as a topping for this healthy pizza recipe, soups, stews, casseroles, pies and so much more.Although not as common as other leafy greens, like spinach and kale, Swiss chard offers creative options for cooked recipes, especially in Italian cuisine.One example that comes to mind is this Italian vegan Swiss chard and potatoes side dish with plenty of garlic and red pepper flakes.As a member of the beet family, including Swiss chard in meal planning, is nutritious and offers a unique explosion of color.[source] You can even find some marketed as rainbow chard with multiple colors in a single bunch.Harvest can occur any time after thirty days, depending on whether you want to eat the tender leaves raw or cooked in a casserole, stew, or sauté dish.Since this informative article focuses on freezing Swiss chard, it recommends waiting at least 45 to 60 days for the harvest.Swiss chard leaves are rather bumpy, with lots of crevices, so they have many spaces where dirt, sand, debris, or even insects can hide.An additional step to this method includes filling a sink or large bowl with cold water and allowing the chard leaves to soak for a good 10 minutes.A final rinse under cold running water ensures they are ready for the next step in the freezing process.Follow these simple steps to prepare these fresh greens for a successful trip to your freezer.Do not chop up the blanched leaves before you freeze them unless necessary due to the size of the storage containers or freezer space you have.While it may still be good after that, you will probably not want to wait that long to make some of the delicious recipes that include this tasty green vegetable.In fact, its delicate fresh flavor is so delicious yet unobtrusive that you can add it to almost any soup, stew, casserole, or stirfry you try.Mix small pieces into a stirfry or even added to hearty baked goods like quick bread or savory muffins.Once you learn how to freeze chard, you can have year-round delicious and nutritious greens to add to a wide variety of recipes.Harvest, preparation, blanching, and freezing Swiss chard is a simple process that never involves any complicated tricks or specific kitchen gadgets.THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist. .

Freezing Chard (or Kale) for Long Term Storage

Freezing Chard (or Kale) for Long Term Storage | In In Recipes | By By The Farmers.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. .

Can You Freeze Swiss Chard?

Since Swiss chard is only available during the summer season, it makes sense to buy this vegetable in bulk then freeze them for later use.Then, wash the Swiss chard in running water, making sure to remove any dirt or debris you find.After rinsing the Swiss chard clean, cut the base of the stem with a sharp knife.After cutting the Swiss chard to size, you can start prepping it for blanching or flash freezing.To pack the Swiss chard for freezing, shake off the excess water and pat the greens dry with paper towel.Prepare two small resealable plastic bags, one for the Swiss chard stems and the other for the chopped leaves.Place the Swiss chard stems and leaves in their rightful container than squeeze out the excess air before sealing.To flash freeze the chopped Swiss chard, prepare a large bowl of ice water.While waiting for the Swiss chard to freeze, prepare two resealable plastic bags, one for the stems and another for the leaves.Place the Swiss chard stems and leaves in their rightful container than squeeze out the excess air before sealing. .

Can I freeze Swiss chard without blanching?

However, if you don’t mind the loss of some nutrients, it’s possible that your greens won’t turn bitter in the freezer as long as they’re only stored frozen for a short while.This is a hit or miss scenario that you can’t rely on, though, so if you do choose to freeze Swiss chard without blanching it first, make sure to taste the greens before you prepare and serve them, because they might have become too bitter to be enjoyed.Some people like to let their greens soak in the cool water for 10 minutes or longer before they begin cleaning the leaves, but whether or not you take this step is a matter of personal preference.For a chiffonade, just stack the greens on top of one another and roll them into a cigar shape, then slice thinly to make pretty, delicate narrow strips that will cook quickly and evenly.As an added bonus, your dinner guests won’t find themselves chasing the last bite or two of chard that’s been sliced in a chiffonade around their plates trying to pile it onto their eating utensil, because the thin ribbons of greens are just as easy to twirl around a fork as spaghetti noodles.Use a genuinely large pot like a stockpot, not something medium large-ish like a saucepan, because blanching happens very quickly and relies on plenty of boiling water surrounding the vegetables.When the two minutes are up, use a slotted spoon to remove the chard leaves from the boiling water and transfer them to the ice bath you got ready earlier.Lay the servings on a cookie sheet, without touching, and freeze them for an hour or two so they’ll stay together in their portions and won’t stick to one another. .

How to Freeze Greens - Bon Appétit

If you're suffering from salad fatigue, or just can't eat another plate of sautéed spinach, we've got good news: Leafy greens are one of the easiest things to preserve.You can't preserve tender lettuce, but hardier greens like Swiss chard and kale lend themselves perfectly to freezing.No matter where you got your greens—farmers' market, farm stand, CSA, grocery store, your garden—it's important to rinse them clean of any dirt or (eek!).Once the water's boiling, add the clean greens and use tongs or a spoon to submerge them completely underwater.Using tongs or a wire spider strainer, transfer the greens to a large bowl or pot of ice water. .

Freezing Swiss Chard {How to Freeze Swiss Chard}

Learning how to freeze swiss chard for frittatas, casseroles, and soups is a great way to preserve this healthy garden staple.But unblanched chard left in the freezer too long will turn brown because of enzyme actions which will change the texture, flavor, and coloring.I prefer to freeze it in 1/4 to 1/2 cup portions for adding to things like Instant Pot Lentil Soup, Crockpot Spaghetti Sauce, or a Whole30 Frittata.I really like these silicone freezer bags because they stand upright on their own, making them easy to fill with swiss chard “ice cubes”. .

How to Freeze Kale and Other Leafy Greens

We’ll show you how to freeze kale and other leafy greens so you can enjoy their freshness and nutrition all year round!Every year I grow extra leafy greens plants so that I have plenty to freeze to last through the winter months.In years past before I had a garden I would stock up on organic greens at the store when they were on sale for the same reason.Freezing leafy greens saves you money, saves you time, cuts down on food waste and enables you to enjoy those nutritious greens all year round.The only difference will be how long to blanch them as some greens are thicker and more fibrous and some are very tender.Start by selecting fresh, crisp, healthy greens with good color and no blemishes.Begin counting the blanching time as soon as you place the greens in the boiling water and cover the pot with a lid.Immediately after the allotted blanching time, drain the greens and plunge them into the ice water.Place the prepared greens in freezing containers or in ziplock bags.A good amount of research has been done comparing the nutrient levels in frozen versus fresh vegetables and the conclusion is that many of the minerals and vitamins are not easily destroyed by either the blanching or the freezing process.Blanching is an important step when it comes to freezing any vegetable for several reasons: Blanching stops the enzymes that lead to spoilage, it enables the vegetables to retain their original texture, their vibrant colors, flavors and their nutrients.Failing to blanch your veggies will result in poor textures, faded, dull colors and off flavors.Place the greens in the boiling water, cover with the lid, and start counting immediately.Place the prepared greens in freezing containers or ziplock bags.How to Freeze Kale and Other Leafy Greens Kimberly Killebrew Freezing kale and other leafy greens is super simple and will save you money and time, will cut back on food waste, and will enable you to enjoy those fresh nutritious greens all year round!large bowl of ice water Instructions Select fresh, crisp, healthy greens with good color and no blemishes.Immediately after the allotted blanching time, drain the greens and plunge them into the ice water.Place the prepared greens in freezing containers or in ziplock bags. .

How to Freeze Spinach, Swiss Chard, Beet Greens

Freezing spinach and hardy cooking greens is so easy—and you can enjoy them all year long in soups, quiches, smoothies, and more!It’s doesn’t matter where you get your leafy greens—the garden, farmers’ market, farm stand, CSA, grocery store).If you are harvesting your own spinach and greens, pick early in the morning before the heat of day.For Swiss chard: Put into the steamer whole or tear smaller pieces away from the stems, placing the ribs aside.Plus, blanching wilts the leafy greens making them easier to package into freezer safe containers.You’ll need to bring a large pot of water that can hold a steamer basket or colander.A salad spinner is very useful for this purpose; otherwise, drain in colander and pat dry on paper towels.For greens, bags are best (versus containers) to remove air to avoid freezer burn.You could pack in smaller sandwhich baggies, but I would still put everything in a gallon freezer bag which has thicker plastic.Your frozen spinach and greens can be nutritious additions to soup stock and labeled “soup.” In later months, these greens can be spread around at the bottom of a quiche, used in numerous recipes, or tossed with butter (and cheese) and made into a yummy side dish.In later months, these greens can be spread around at the bottom of a quiche, used in numerous recipes, or tossed with butter (and cheese) and made into a yummy side dish. .


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