Creamed Swiss Chard with Lemony Breadcrumbs

From the kitchen of Carly

Buttery Swiss chard and shallots swim in silky cream, topped with crispy breadcrumbs sparked by bright lemon zest. It's the kind of side dish that steals the spotlight, tender greens meeting textural crunch in every bite.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup torn fresh breadcrumbs
  • 12 tablespoons olive oil
  • 11 teaspoon finely grated lemon zest
  • 1Kosher salt
  • 12 large bunches Swiss chard, ribs and stems cut into 2" lengths, leaves torn into 2" pieces
  • 12 tablespoons unsalted butter
  • 12 medium shallots, sliced
  • 1Freshly ground black pepper
  • 13/4 cup heavy cream

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.

  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.

  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.

  4. Top Swiss chard with breadcrumbs just before serving.