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.
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