How to Blanch Vegetables (for later use)

Kale, swiss chard, rainbow chard, carrots, etc..( just about any kind of vegetable can be blanched)
baking soda, (optional) softenes leafy veggies
salt (optional), works as a preservative, maintains color & flavor
ice bath
paper towels
boiling water
ziploc freezer bags

Remove hard center stems from kale, chard, leafy vegetables. Chop into smaller uniform pieces. Place into boiling water. Add 2-3 t. baking soda and 2 T. salt (if desired) to the pot. Leave in boiling water for 4 minutes. (chard took only 2 minutes) Most veggies take 2-5 minutes. Quickly remove from boiling water and immediately place in bowl of ice water, to prevent further cooking. (This is called shocking) Remove from ice bath and place on paper towels. Squeeze out water and place in freezer bags for later use. I blanched 3 different bunches of kale and they cooked down into an amount small enough for a quart size bag. Place in freezer for later use in soups, stews, slaw, casseroles, etc..

*Blanch different vegetables separately. Start with light colored ones first, then darker ones, as the darker ones will tinge the water and vegetables.