PrintIngredients
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- 1/2 cup Torn Fresh Breadcrumbs
- 2 tbsp Olive Oil
- 1 tsp Finely Grated Lemon Zest
- Kosher Salt
- 2 Large Bunches Swiss Chard – Ribs and stems cut into 2" pieces, leaves torn into 2" pieces (or whatever leafy green you like)
- 2 tbsp Unsalted Butter
- 2 Medium Shallots, sliced
- Fresh Ground Black Pepper
- 3/4 cup Heavy Cream
Instructions
- Preheat oven to 400°. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
- Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
- Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
- Top Swiss chard with breadcrumbs just before serving.
- Category: Brunch, Main Course, Side Dish