We always had a white/cream sauce on our stems cut into 1" or so chunks.
Blanch and freeze the stems or steam & add cream sauce and then freeze.
It all depends on your taste. For that matter, I've frozen slices of
zucchini and just had them steamed with butter in the winter. Amazing
what you can appreciate with a short walk through the produce isle ;-)
-- Buddy

Eric wrote:
> I have cut a ton of swiss chard from the stalk - will blanch and
> freeze all the greens. No problem. But what to do with the stalks
> (aside from compost)? I have read that they don't freeze well and
> have picked up a hint that they might be fermented. I will end up
> with a huge trash bag full of stems. Any ideas? (I have plenty of
> relish so I will likely not go that route either).
>
> Thanks,
>
> Eric