It should keep this way for about a week in the fridge. Much like kale, chard’s leaves need to be removed from the stalk before cooking. I like to hold the end of the stalk, fold the leaves in ...

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.