Sautéed Chard with Parsley Bread CrumbsPrintable version of this recipe.
1 bunch Swiss chard
1 bunch parsley (finely chopped)
2 sliced whole wheat bread
2 cloves garlic (minced)
Dash red pepper flakes
Using a sharp knife, cut the bread into 1/2-inch cubes. Heat a spoonful of olive oil in a sauté pan on high heat. Add the chopped garlic and sauté for 1-2 minutes. Add the bread crumbs and continue to stir until they begin to crisp and brown. Remove from heat and season with a pinch of salt. Allow to cool. (Alternatively, the bread crumbs may be baked in an oven at 375° for 15 minutes.) Once the bread had cooled slightly. add the chopped parsley and stir. Set the bread crumbs aside.
Remove the stems of the washed chard. Chop the stems into fine discs. Finely chop the leaves into thin strips. In a second sauté pan, heat 1 tablespoon of olive oil on medium-high heat. Add the chopped stems and sauté for 3-5 minutes, until tender. Once tender, add the leaves and reduce the heat to medium. Cover the pan with a lid and cook for 5 minutes. Remove the lid and cook for 1 more minute, or until excess liquid cooks off.
Season the dish with the red pepper flakes, salt, and pepper. Stir to combine and remove the pan from the heat. Add a squeeze of lemon and toss to coat.
Serve the sautéed chard with the parsley bread crumbs on top.