Ingredients

• 1/2 C fresh breadcrumbs, torn
• 2 T olive oil
• 1 t lemon zest, fine grate
• 2 bnch Swiss chard, 2" stems, 2" leaves
• 2 T butter
• 2 ea shallots, sliced
• 3/4 C heavy cream

Instructions

1. Toss breadcrumbs in oil and lemon zest, then toast at 400.
2. Blanch chard leaves, drain and remove excess moisture.
3. Sauté shallots and chard stems until tender. Add cream, bring to a boil, reduce heat and simmer until thickened.
4. Add chard leaves and toss, then season to taste.
5. Plate, garnish with bread crumbs, and serve.

Source: Bonappetit Magazine, March 2014

Contributed by: Skip