Prep 20 mins
Cook 6 mins
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
- 1 lb red swiss chard or 1 lb green swiss chard
- 3 tablespoons extra virgin olive oil
- 1⁄2 cup soft fresh breadcrumb
- 1 clove garlic, minced
- 2 small tomatoes, i use italian tomatoes,seeded and diced
- 1⁄4 teaspoon salt
- crushed red pepper flakes
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
This was very good!
I work as a chef at a soup kitchen, so we get a lot of donated produce that I don't alway know what to do with. This recipe was easy and quick to throw together. I did not add the breadcrumbs, but I added a dash of balsamic vinegar, which worked really well with the dish.
I have made this many times. Hands down the tastiest way to eat swiss chard. I make this for everyday without the breadcrumbs, and it is still very good. With the breadcrumbs it is exceptional - I served it at Thanksgiving this year and there were no leftovers. I usually add a squeeze of lemon and some grated parmesan cheese.
Absolute winner! YUM. I too left some of the ribs in for texture. The breadcrumbs are really the finishing touch- it wouldn't be the same without them.They adds to the depth of the flavor and texture combination.I'll save on calories elsewhere. Great Tuscan side to serve with meats. Made with olive oil, it also works well for my vegan daughter.