2 chard-freezing experiments on the go.
1st experiment: Cut into large pieces, blanched briefly, then soaked in ice water for a few minutes. Then rolled into a few balls and froze in ziploc bag.
2nd experiment (did this one today): No blanching. Rinsed off the raw leaves, then let them dry off in the sun in the kitchen, flipping them half way through. Cut out the stems, then chopped the leaves into quite small pieces, ~1/2" or so. Froze.
Haven't yet tried unfreezing/cooking with them.
