» Jump to recipes using Swiss Chard as an ingredientOverwhelmed with greens in your share? During the influx of seasonal greens, Jess usually starts a pot of boiling water after she gets home. After going over the meal plan for the week, fill a big bowl with ice and water and clean the veggies you’ll be freezing while waiting for the large pot of water to boil. Meanwhile, visit this website from the National Center for Home Preservation or a similar website to be reminded of blanching times for each veggie. Next, send each prepared veggie through the boiling water for it’s allotted time, then into the ice water to stop the cooking process. Next it’s into the colander to drain, then into the freezer bags (or a FoodSaver if you’ve got one). Once the water is boiling, everything moves very quickly, quite like an assembly line. Unless you’re doing a major amount of veggies, you don’t have to change the boiling or blanching water in between veggies. 
Though you may be growing weary of the abundance of certain veggies at present, they can definitely be a sight for sore eyes during the winter months!
Recipes Using Swiss Chard
My mother is pretty awesome. The kids love her, and she loves swiss chard. When she comes by to hang out with the boys so I can get my boring grown-up things done, I can say “thank you” with a heaping helping of Swiss Chard Ribs with Egg Noodles and Cream Sauce, which is her favorite adaptation of this recipe (on Simply Recipes, originally from The Victory Garden Cookbook) . I opt to leave the leaves in with the stems, adding them to the pasta noodles for a quick blanch during the last few minutes of the boil.
