Garlic Butter Swiss Chard with Crispy Parmesan Breadcrumbs
This simple Swiss chard side dish is buttery, garlicky and full of flavour, with a bright squeeze of lemon and a crispy Parmesan breadcrumb topping. Cooking the colourful stems first keeps them tender while the leaves stay soft and vibrant. An easy side that goes beautifully with chicken, fish, steak or pasta.
Prep time
10 min
Cook time
15 min
Serves
Ingredients
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Swiss Chard
- 1 large bunchSwiss chard
- 1 tbspbutter
- 1 tbspolive oil
- 2 clovesgarlic, thinly sliced
- ½ tspsalt, or to taste
- Freshly cracked black pepper
- small pinchred pepper flakes
- 1–1½ tbspfresh lemon juice
- Freshly grated Parmesan, for finishing
Crispy Parmesan Breadcrumbs
- ⅓ cuppanko breadcrumbs
- 1 tbspbutter
- ¼ cupfreshly grated Parmesan
- Freshly cracked black pepper
Ingredients
Swiss Chard
- 1 large bunchSwiss chard
- 1 tbspbutter
- 1 tbspolive oil
- 2 clovesgarlic, thinly sliced
- ½ tspsalt, or to taste
- Freshly cracked black pepper
- small pinchred pepper flakes
- 1–1½ tbspfresh lemon juice
- Freshly grated Parmesan, for finishing
Crispy Parmesan Breadcrumbs
- ⅓ cuppanko breadcrumbs
- 1 tbspbutter
- ¼ cupfreshly grated Parmesan
- Freshly cracked black pepper
Instructions
- 1
Wash and dry the Swiss chard well. Separate the stems from the leaves. Thinly slice the stems, then roughly chop the leaves and set them aside.
- 2
Make the crispy Parmesan breadcrumbs: melt 1 tablespoon butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and crisp, about 2 to 3 minutes. Remove from the heat and stir in the Parmesan and a little cracked black pepper. Set aside.
- 3
In a large skillet, heat 1 tablespoon butter and the olive oil over medium heat.
- 4
Add the sliced Swiss chard stems and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.
- 5
Add the chopped Swiss chard leaves, sliced garlic, red pepper flakes, salt and a generous amount of cracked black pepper. Toss everything together well.
- 6
Cook for 2 to 4 minutes, tossing occasionally, until the garlic has softened and the Swiss chard leaves are wilted and tender but still vibrant.
- 7
Remove from the heat and stir in the fresh lemon juice. Taste and adjust the salt, pepper or lemon if needed.
- 8
Transfer the Swiss chard to a serving dish and generously sprinkle the crispy Parmesan breadcrumbs over the top. Finish with a little extra freshly grated Parmesan and serve warm.
Melissa's Notes
**Hungry Raven Tip:** Swiss chard stems are completely edible, so don't toss them! Cooking them for a few minutes before adding the leaves gives them time to soften while adding beautiful colour and texture to the finished dish.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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