By: bon appétit
Total Time: 40 minutes; 40 minutes active
Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
½ cup torn fresh breadcrumbs
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
2 large bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
2 tablespoons unsalted butter
2 medium shallots, sliced
Freshly ground black pepper
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.
Calories (kcal) 370 Fat (g) 30 Saturated Fat (g) 15 Cholesterol (mg) 75 Carbohydrates (g) 22 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 510
Recipe courtesy of bon appétit. Find more information and recipes at www.bonappetit.com