How to Freeze Swiss Chard

frozen Swiss chard in a sealed plastic bag on a counter

Learn how to preserve chard for later use by blanching then freezing it.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Freezing time 1

Total Time 1 15

Servings cups

Calories 10kcal

Author Lizzie Streit, MS, RDN

Equipment

Cutting board
Chef's knife
large pot
Colander or slotted spoon
Mixing bowl
Baking sheet
Freezer bag or container

Ingredients

1 bunch Swiss chard can be rainbow, red, or plain

Instructions

Bring a large pot of water to a boil. Fill a mixing bowl with ice water and set aside.
While the water boils, prepare the chard. Cut the chard crosswise at the intersection of the stems and leaves. Slice the stems into pieces. Then, slice the leaves lengthwise into strips and then crosswise into pieces. If you only want to freeze the chard leaves, get rid of the stems or use them in another way.
If you are freezing the stems and leaves, drop the stems into the boiling water first. Let them cook for 1 minute, then add the leaves. Cook for 30 to 60 more seconds. If you are just blanching the leaves, only cook for 30 to 60 seconds total.
Immediately drain the chard and plunge it into the bowl of ice water to stop the cooking process. You can also quickly remove it from the boiling water with a slotted spoon instead of using a colander if needed.
Let the chard sit in the ice water for 1 to 2 minutes before draining. Pat the chard dry using a dish towel or paper towels. You don't want there to be a lot of excess moisture that can lead to freezer burn.
Spread the blanched chard out on a lined baking sheet. If you are just freezing chard leaves, I recommend making small clumps of leaves grouped together. Put the baking sheet in the freezer, somewhere it won't get bumped, and freeze until the chard is solid, about 1 to 2 hours.
Transfer the frozen chard to a freezer container or bag. Seal tightly, removing as much air as possible, and label. Place in the freezer. If you are freezing chard stems and leaves but want them to be stored separately, put them into different bags.
For best results, use the chard within 3 months, but it will last up to 6 months. Add it directly to hot dishes like soups and steamed or sautéed sides. You can also use it in smoothies.
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Notes

A bunch of chard yields between 4 to 6 loosely packed chopped leaves and 1 cup of sliced stems. This depends on how big the bunch and leaves are.
I don't recommend using frozen chard in recipes like salads.

Nutrition