One of the most beautiful bundles of natural goodness is rainbow swiss chard. Tender leaves of healthy greens each with a different color stem. The sight of yellow, beet red and orange stems on swiss chard truly takes my breath away. All this bundle of chopped greens needs is a quick sauté in olive oil and garlic with a touch of salt and pepper. But to give this side dish a unique twist, I have topped it with a crunchy topping of Panko breadcrumbs flavored with the bright hint of lemon zest. My Swiss Chard with Crispy Breadcrumbs is a healthy and scrumptious side dish to add to your dinner menus this week.
Rainbow swiss chard
The colorful greens sautéing in the olive oil and garlic mixture
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard with Crispy Breadcrumbs
Ingredients:
- Extra virgin olive oil, divided
- ¾ cup panko breadcrumbs
- Zest from 1 large lemon
- 3 garlic cloves, thinly sliced
- Pinch of crushed red pepper flakes
- 1 bunch of rainbow swiss chard, ends trimmed and leaves and the rest of the stems cut into bite-sized pieces
- Salt and pepper
Directions:
- Preheat the oven to 400 degrees. Toss the breadcrumbs with the lemon zest and spread on a small baking sheet. Drizzle with 1 Tablespoon of olive oil. Bake the breadcrumb mixture in the preheated oven for 10-12 minutes, or until they are lightly browned and toasted.
- Meanwhile, heat an additional 1 Tablespoon of oil in a large sauté pan. Add in the sliced garlic and red pepper flakes, cooking for 1 minute over medium-high heat. Add in the chopped swiss chard, season with ½ teaspoon salt and ¼ teaspoon of pepper, and cook, tossing often for 5-7 minutes or until the greens are wilted. Divide the greens amongst 4 salad plates, and top each plate of greens with some of the breadcrumb mixture.
Tagged: garlic, greens, lemon zest, lemons, panko breadcrumbs, sauteed greens, side dish, Swiss chard, vegetarian
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