I take my extra chard, coarsely chop and lightly saute in some olive oil in a covered skillet. I let cool and use my foodsaver vacuum sealer to bag up and freeze it in small portions, like for a pizza topping, or to add to some rice or pasta. Have many bags of that and baby bok choi in the freezer. Very handy to use and good nutrition.
yummmm, it would be great on pizza!
I have been putting it in risotto - it’s my new favorite addition. I’ve stuffed it between layers of polenta and inside meatloaf too.
I need to get a vacuum sealer. Any advice on what I should look for? When I google it, ingest overwhelmed very quickly.