Blanching

Microwave blanching…

For kale/chard or other greens might I suggest a microwave blanch and then freeze for later stews/ casseroles.  Following is an article about microwave blanching and I copied the more salient bits:

http://www.sciencedaily.com/releases/1998/04/980413000021.htm

"ScienceDaily (Apr. 13, 1998) — CHAMPAIGN, Ill. -- Blanching freshly picked vegetables in a microwave not only speeds the freezing process but also maintains the foods' nutritional value better than traditional blanching does."

"The success of microwave blanching depends mostly on quantity, timing and wattage. In this case, researchers blanched two to three servings at a time in a covered casserole dish with about two tablespoons of water. They blanched the asparagus, which had been picked within four hours of the process, at 700 watts for four minutes, then sealed it in plastic and put it into the freezer immediately."  More details follow about microwave blanching with an example maintaining nutrition.

http://nchfp.uga.edu/papers/2003/03orlandogreensabstract.pdf

Steam blanching…

See attached link from the National Center for Home Preservation for steam blanching times for specific vegetables.

http://nchfp.uga.edu/how/freeze/blanching.html

Blanching article from eHow

http://www.ehow.com/how_13887_blanch-vegetables.html