Lots of members email me about if and how they can freeze things. In this time of using up chard or any other greens—freeze away! It is very easy: wash your greens and remove any tough stems; chop up if necessary and then blanch for 2 minutes for spinach, kale, chard, and beet greens, 3 minutes for collard greens. Dump the greens in cold water to stop the cooking, drain well and then package up for the freezer.
I love to make a double batch of something and freeze the leftovers. This is a lifesaver on some of those don’t feel like cooking nights and, of course, is very thrifty. When freezing soup or sauce recipes that call for cream, I omit the cream and make a note on the container about how much to add when heating.