Swiss chard is ... but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack into freezer bags, then label and seal. Cook from frozen.

Both leaf and stem are edible, although the stems are best chopped into small pieces so they can cook at the same rate ... or are brown in spots. Swiss chard has a crunchy texture, mild bitterness ...