“There’s a lot of water in that stem. If you cook it, you do need to be aware of that.” However, chard is not everyone’s cup of tea. “I don’t absolutely love the flavor by itself ...

Chard leaves freeze well, but the stems become soggy. Wash the leaves well, blanch, drain, then plunge into iced water. Drain again and pack into freezer bags, then label and seal. Cook from frozen.