This dish made my husband love Swiss chard. It’s great for a weeknight.
1/2 c torn fresh breadcrumbs
2 TBSP olive oil
1 tsp lemon zest
Salt and pepper
2 large bunches Swiss chard, stemmed , leaves torn
2 TBSP unsalted butter
2 medium shallots, thinly sliced
1/2 c heavy cream
In a large skillet, heat oil over medium heat toss breadcrumbs and lemon, season with salt. Toast, tossing several times until golden brown, 8–10 minutes.
Heat butter in a large saucepan over medium heat. Add shallots, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add chard and cook until it starts to wild. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, season with salt and pepper.
Top Swiss chard with breadcrumbs just before serving.