Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>
>> The 6PM news said a "chance" of frost so Dear Husband went to the garden
>> and brought back a basketful of Swiss Chard. What do I do before freezing?
>>
>> The only thing I can think of is to shred it, steam, and freeze in
>> baggies. Yes? No?
>>
>> Have I mentioned I detest the flavor of chard. It tastes metallic, like
>> chewing on aluminum foil, to me.
>>
>> gloria p
>
> Someone in your household must like it. :-)
> Frankly I'd steam or blanch the leaves, drain, and pack; I'd chop or
> otherwise prepare it when I thawed it for cooking, or would chop after
> cooking. JMO.


I ended up shredding it and blanching, then stuffing it into
zip-top baggies, squeezing most of the air out and freezing.
Like spinach, it cooks down by a huge percentage of volume
so I got 4 sandwich bags full. I fully expect to throw away
at least 3 of the bags a few years from now, but I did perform
a wifely duty. :-(

I wonder if it would taste just as nasty in a quiche?

gloria p