Reviews (2)        Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        6    3 star values:        17    2 star values:        12    1 star values:        0                Martha Stewart Member     Rating: Unrated       12/28/2011   This tasted great! We used rainbow swiss chard to make the dish colorful. For the breadcrumbs I put in red chili pepper. In the swiss chard I added garlic and onions as mentioned below. And stopped cooking early so the swiss chard will still have a crunch.         Martha Stewart Member     Rating: Unrated       11/08/2010   this recipe is a good starting point but is improved with a few modifications: - use EVOO instead of butter - sautee onions and garlic before adding the chard - after the chard has cooked down a bit, add up to a cup of stock before covering. - add grated parmesan to the bread crumbs

Back to Swiss Chard with Toasted Breadcrumbs All Reviews for Swiss Chard with Toasted Breadcrumbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Swiss Chard with Toasted Breadcrumbs Recipe Summary prep: 10 mins total: 30 mins Servings: 6

Ingredients Ingredient Checklist 2 1/2 tablespoons butter 1/2 cup fresh breadcrumbs Coarse salt and ground pepper 2 pounds Swiss chard

Gallery Swiss Chard with Toasted Breadcrumbs

Recipe Summary prep: 10 mins total: 30 mins Servings: 6

Swiss Chard with Toasted Breadcrumbs

Swiss Chard with Toasted Breadcrumbs

Swiss Chard with Toasted Breadcrumbs

Recipe Summary prep: 10 mins total: 30 mins Servings: 6

Recipe Summary

prep: 10 mins total: 30 mins

Servings: 6

prep: 10 mins

total: 30 mins

prep:

10 mins

total:

30 mins

Servings: 6

6

Ingredients

Ingredients

  • 2 1/2 tablespoons butter 1/2 cup fresh breadcrumbs Coarse salt and ground pepper 2 pounds Swiss chard

Directions

In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.

Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.

In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.

Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

Reviews (2)

 Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        6    3 star values:        17    2 star values:        12    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       12/28/2011   This tasted great! We used rainbow swiss chard to make the dish colorful. For the breadcrumbs I put in red chili pepper. In the swiss chard I added garlic and onions as mentioned below. And stopped cooking early so the swiss chard will still have a crunch.         Martha Stewart Member     Rating: Unrated       11/08/2010   this recipe is a good starting point but is improved with a few modifications: - use EVOO instead of butter - sautee onions and garlic before adding the chard - after the chard has cooked down a bit, add up to a cup of stock before covering. - add grated parmesan to the bread crumbs

Reviews (2)

Add Rating & Review     38 Ratings   5 star values:        3    4 star values:        6    3 star values:        17    2 star values:        12    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 3 4 star values: 6 3 star values: 17 2 star values: 12 1 star values: 0

38 Ratings 5 star values: 3 4 star values: 6 3 star values: 17 2 star values: 12 1 star values: 0

38 Ratings 5 star values: 3 4 star values: 6 3 star values: 17 2 star values: 12 1 star values: 0

  • 5 star values: 3 4 star values: 6 3 star values: 17 2 star values: 12 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/28/2011   This tasted great! We used rainbow swiss chard to make the dish colorful. For the breadcrumbs I put in red chili pepper. In the swiss chard I added garlic and onions as mentioned below. And stopped cooking early so the swiss chard will still have a crunch.  

Martha Stewart Member     Rating: Unrated       11/08/2010   this recipe is a good starting point but is improved with a few modifications: - use EVOO instead of butter - sautee onions and garlic before adding the chard - after the chard has cooked down a bit, add up to a cup of stock before covering. - add grated parmesan to the bread crumbs

    Martha Stewart Member

    Rating: Unrated 12/28/2011

This tasted great! We used rainbow swiss chard to make the dish colorful. For the breadcrumbs I put in red chili pepper. In the swiss chard I added garlic and onions as mentioned below. And stopped cooking early so the swiss chard will still have a crunch.

Rating: Unrated

Rating: Unrated 11/08/2010

this recipe is a good starting point but is improved with a few modifications: - use EVOO instead of butter - sautee onions and garlic before adding the chard - after the chard has cooked down a bit, add up to a cup of stock before covering. - add grated parmesan to the bread crumbs

All Reviews for Swiss Chard with Toasted Breadcrumbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Swiss Chard with Toasted Breadcrumbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest