In This ArticleView AllIn This ArticleWash & PrepWhy Blanch It?How to BlanchHow to StoreHow to Defrost
In This ArticleView All
View All
In This Article
Wash & Prep
Why Blanch It?
How to Blanch
How to Store
How to Defrost
Close
Photo: Getty Images / Fascinadora / 500px (swiss chard), Getty Images/ ryasick (ice)
How to Wash and Prep Chard Before Freezing
Fresh chard only lasts in the fridge for around a week,much like spinach, so you’ll want to preserve the leaves soon after you buy them. To preserve fresh chard for freezing, wash the greens first, like you would whencooking chard. Be sure to rinse the leaves thoroughly to remove any dirt, debris and insects, and use cold water to prevent premature wilting. Pat dry with cloth or paper towels, or take the leaves for a ride in a salad spinner to remove the excess moisture.
Give the chard a rough chop after rinsing and drying. You can also separate the leaves from the stems, if you like. Since chard stems are tougher than the leaves, they take a few extra minutes to cook. Many people cook the sliced stems and the leaves separately, but if you don’t mind the extra crunch of a stem, leave the stem intact and chop the whole leaves up. When using both leaves and stems in the same dish, you may want to start cooking the stems first, then add the leaves a few minutes later.
What Is Blanching, and Why Blanch Chard Before Freezing?
While blanching is an extra step, it is well worth the effort because it helps retain the chard’s natural flavor, color and texture. Freezing chard without blanching results in faded greens with off-flavor and texture.
Generally, chard has an earthy and pleasantly bitter flavor (more like spinach than kale) that lessens as the leaves are cooked, giving them a milder and sweeter flavor. The stems tend to have a slightly more earthy flavor, reminiscent of beets.
The extent of blanching is dependent on your taste preference. If you prefer your greens to retain their raw and uncooked taste, you could blanch for 30 seconds. If you love the cooked flavor, blanch for up to 2 minutes (3 minutes when including the chard stems), but don’t overdo it. Blanching the greens for too long will leave them overcooked, and no one wants mushy, slimy thawed greens.
How to Blanch Chard Before Freezing
Keep in mind that excess water will create a layer of ice crystals on the surface of the greens that can lead to unpleasant flavor and textural changes. So make sure you dry the blanched greens as thoroughly as possible before freezing.
How to Store Chard in the Freezer
To prepare the blanched chard for freezing, you may do large or small batches.
For large batches, place the chard in vacuum-sealed bags or zip-top freezer bags, pressing out as much air as possible before sealing, or in glass or plastic airtight containers.
Some people like to freeze chard in smaller quantities, packing the blanched greens in small portions in ice cube trays. Once frozen, remove them from the tray and place them in vacuum-sealed or airtight freezer-safe bags or containers.
Using airtight, sealable containers with as much air removed as possible helps avoid freezer burn which ruins the quality of the leaves. When stored properly, frozen chard can last 6 to 12 months in the freezer.
How to Defrost Chard
If you have a frozen bag of leaves, you can also place the bag in the fridge for thawing. Thawed leaves should be consumed within a few days.
The Bottom Line
The key to enjoying delicious chard all year round is following the proper steps for blanching, freezing and thawing. Check out ourrecipe collectionto find out how you can enjoy chard whatever the season.
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