Fresh vegetables, like swiss chard, raw or uncooked, require few embellishments to highlight their flavors.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.

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  • Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.

  • In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.

  • Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

Reviews (2)

38 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 0
Rating: Unrated
12/28/2011
This tasted great! We used rainbow swiss chard to make the dish colorful. For the breadcrumbs I put in red chili pepper. In the swiss chard I added garlic and onions as mentioned below. And stopped cooking early so the swiss chard will still have a crunch.
Rating: Unrated
11/08/2010
this recipe is a good starting point but is improved with a few modifications: - use EVOO instead of butter - sautee onions and garlic before adding the chard - after the chard has cooked down a bit, add up to a cup of stock before covering. - add grated parmesan to the bread crumbs