Creamed Swiss Chard with Lemony Breadcrumbs

Ingredients for Creamed Swiss Chard with Lemony Breadcrumbs

• 120ml torn fresh breadcrumbs

• 2 cucchiai di olio d'oliva

• 1 cucchiaino di scorza di limone finemente grattugiata

• Sale kosher

• 2 large bunches Swiss chard, ribs and stems cut into 2" lengths, leaves torn into 2" pieces

• 2 cucchiai di burro non salato

• 2 medium shallots, sliced

• Pepe nero macinato fresco

• 180ml di panna doppia

How to make Creamed Swiss Chard with Lemony Breadcrumbs

Preheat oven to 204°C. 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.

Avvertenza

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