Creamed Swiss Chard with Lemony Breadcrumbs
2017-07-19
Ingredients
4 Servings
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½ cup torn fresh breadcrumbs
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2 tablespoons olive oil
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1 teaspoon finely grated lemon zest
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Kosher salt
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2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
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2 tablespoons unsalted butter
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2 medium shallots, sliced
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Freshly ground black pepper
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¾ cup heavy cream
Preparation
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.
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