Creamed Swiss Chard with Lemony Breadcrumbs
A luxurious side dish combining tender Swiss chard and its stems in a rich cream sauce, topped with crispy, lemon-scented breadcrumbs. The contrast of textures and the bright citrus notes make this a sophisticated take on creamed greens.
Ingredients
- •½ cup torn fresh breadcrumbs
- •2 tablespoons olive oil
- •1 teaspoon finely grated lemon zest
- •1 to taste Kosher salt
- •2 bunches Swiss chard
- •2 tablespoons unsalted butter
- •2 medium shallots
- •1 to taste Freshly ground black pepper
- •¾ cup heavy cream
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8-10 minutes.
10 min
- 2.
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.
5 min
- 3.
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.
15 min
- 4.
Top Swiss chard with breadcrumbs just before serving.
1 min
