Freezing Swiss Chard {How To Freeze Swiss Chard}

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Freezing Swiss Chard

By Sarah Cook

5 from 4 ratings

Apr 04, 2024, Updated Jun 12, 2025

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Learn all the tips and tricks for freezing swiss chard to save time and money. Learning how to freeze swiss chard for frittatas, casseroles, and soups is a great way to preserve this tasty garden staple.

frozen pucks of swiss chard on a beige plate

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Swiss chard is a versatile vegetable that grows easily in most home gardens. When you have more than you can use at once, try your hand at freezing Swiss chard for the ultimate meal prep hack.

If you’re already googling things like “what can I do with excess swiss chard” like a cool kid, check out our posts on can you freeze kale and freezing spinach.

3 photos showing the process of cooking and blanching greens.

small frozen bundles of swiss chard on a baking sheet.

How to Use Frozen Swiss Chard

Use unblanched frozen chard within 4 weeks. Blanched frozen chard should be used within 3-6 months.

Throw some Swiss chard into a Gluten-Free Quiche, Instant Pot Tortellini Soup, or Creamy White Bean Soup, and go live your best life.

It’s also delicious mixed into make ahead scrambled eggs or incorporated into Instant Pot egg bites.

Pro Tips/Recipe Notes

There is no need to thaw the frozen chard before adding it to soups or stews.
Do thaw chard before adding it to casseroles and egg dishes.
I prefer to freeze swiss chard in 1/4 to 1/2 cup portions for adding to things like Instant Pot lentil soup, crockpot spaghetti sauce, or a dairy-free frittata. I love the 1/2-cup Souper Cubes for that.

a bunch of rainbow swiss chard on a white board

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Freezing Swiss Chard

By: Sarah CookServings: 4 Prep: 10 minutes Cook: 2 minutes Freezing Time: 3 hours Total: 3 hours 12 minutes

Learn all the tips and tricks for freezing swiss chard to save time and money. Learning how to freeze swiss chard for frittatas, casseroles, and soups is a great way to preserve this tasty garden staple.

Equipment

Dutch oven
Cutting Board
Knife
Mixing bowl
Fine mesh strainer
Baking sheet
Parchment or Silpat

Ingredients 1x2x3x

▢ 20 oz swiss chard (~2 large bunches)

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Instructions

How to Blanch Swiss Chard

Wash chard. 20 oz swiss chard
Loosely chop into ribbons.
Fill a bowl halfway with ice water. Set aside.
In a large saucepan bring water to a boil. Add chard and cook for 2 minutes.
Using tongs or a slotted spoon, remove chard and add to the ice water. Chill for 3 minutes.
Transfer chilled chard to a strainer and allow it to drain.

How to Freeze Swiss Chard

Squeeze excess water out of the chard (I squeeze portions in my hand over the strainer).
Transfer to a baking sheet lined with parchment, waxed paper, or a silpat.
Freeze for 3 hours. Transfer to freezer bags once chard has frozen solid.

Notes

Use unblanched frozen chard within 4 weeks.
Blanched frozen chard should be used within 3-6 months.
There is no need to thaw the chard before adding it to soups or stews.

Nutrition

Serving: 4ozCalories: 22kcalCarbohydrates: 4gProtein: 2gFat: 0.2gSodium: 242mgPotassium: 430mgFiber: 1.8gSugar: 1gVitamin A: 347IUVitamin C: 34mgCalcium: 58mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: How ToCuisine: American Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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5 Comments

How do you get the swiss chard in an ice cube tray?
Reply
1. Chop it small and pack it in! It works best if you don’t have larger things to freeze in and just need something. It’s not my favorite/go-to method, but it is free and that is ideal for a lot of people.
  Reply
Thanks for making this available!
Reply
1. Always happy to help! 🙂
  Reply
Our garden produces a lot of swiss chard and while I could eat it every day in the summer, not everyone can. Thanks to Sarah, I can now stock my freezer and enjoy delicious dark, leafy, vitamin dense greens all year long!!
Reply