The Swiss chard I planted is ready for harvesting, all at once, all two rows of it. Way too much for us, so I will freeze it. I didn't pull the plants because Swiss chard grows all year in my area, or so I've been told. I imagine that at some point the plant will stop producing many leaves so it will be at that point that I'll use the frozen chard. It can used much like spinach and I'm looking forward to sauteing it with garlic and olive oil, using it in ravioli, in soups, with beans..my mouth is watering.
So, first, wash the chard really, really well. I add some salt to the water to kill any unwanted little critters.
Bring a pot of water to boil and as you wait for the water, roughly chop the chard. Add the chard to the water and boil for two minutes. Quickly place the chard in cold water and then into a strainer.
Divide the cooled and strained chard into zip lock bags.
Label and freeze.