By David Cohlmeyer

In a large pot, bring 2 litres of water to a boil. Half-fill two large bowls with cold water. Discard any damaged chard leaves. Rinse the remaining chard in clean water and drain. Gather up the leaves with the stems aligned. Slice the stems into ½-inch lengths and toss them into the boiling water. Coarsely chop the leaves. Then add them to the re-boiling water. When the leaves are bright green (about one minute), drain the chard and stir into one bowl of cold water. Promptly drain this and stir into the second bowl of cold water. Drain. Pack the blanched chard into small zippered storage bags in one-cup portions. Freeze immediately.