Thanks for the advice. I think I will chop and blanch and freeze some
of it to use in a Chard Gratin recipe I have but will compost the
rest. I am intrigued to ferment them but have no recipe to adapt and
am not real comfortable with the process. I made sauerkraut once and
have a 5 gallon food grade bucket but don't know where to go from
there.

Eric