One of the best ways to preserve food fresh from the garden involves blanching, to slow deterioration, and then freezing, which allows the food to last longer and still be edible. The same is true for the leaves of Swiss chard. Used raw in salads, the bright and colorful stems are attractive, and the leaves can be cooked just like spinach. With the addition of chard in your kitchen, you can add healthy greens to your plate with little effort made in storing them.
Fill your pot with water and it set on the stove. Turn the stove on high to bring the water to a boil. Wash your chard leaves well while the pot is heating up.
Place the leaves into your boiling water to blanch for 2 minutes. Pour the water and leaves through a colander.
Move the leaves into the ice water immediately by dropping them loosely into the ice water, or by dunking the colander into the ice water.
Lay the chard leaves over a few layers of paper towels once they are cool and press gently with another paper towel to squeeze out any extra water.
Drop the leaves into a freezer bag and press out any excess air. Seal the bag and place in the freezer after labeling the bag with the date.