Feeling overwhelmed with the bounty of greens this summer? We have a great way to extend your Farm Share (CSA) beyond the season—freeze now and enjoy in January! Hearty greens like kale and chard leaves freeze well after blanching! Just follow these simple instructions.
To freeze greens:
- Prepare a sink of cold water. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Then separate the stems from the leaves.
- Bring 4 quarts of water to a rolling boil. Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes).
- Remove chard from water and immerse in an ice water bath for 2 minutes. Drain.
- Pack in zip-closure freezer bags or freezer containers, leaving no headspace. Use a straw to suck out extra air for a vacuum seal.
- Label, date and freeze at zero degrees for up to one year.
- Enjoy in a soup, smoothie, or simply sautéd!
Here’s a few recipes when you’re ready for more greens:
Steamed Swiss Chard from Lizzie Streit, a Registered Dietitian Nutritionist, cookbook author, and veggie enthusiast
Vegan Swiss Chard Smoothie from Carrie Forrest, MPH in nutrition
Swiss Chard and Rice Soup from Martha Rose Shulman, New York Times
