Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine water and salt into a stockpot or kettle over high heat. Bring to a rapid boil.
Cook swiss chard in rapidly boiling salted water until cooked through and tender, but still slightly al dente. The vegetables will be bright in color. Cook times may vary based on batch size. Taste for proper doneness.
Immediately transfer swiss chard to a large ice bath to shock and stop cooking.
Once cooled, drain leaves well until all excess water has been removed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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