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Swiss Chard with Toasted Breadcrumbs

Martha Stewart
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Swiss chard with breadcrumbs.

Serves 4 to 6


  • 2 1/2 tablespoons butter
  • 1/2 cup fresh breadcrumbs
  • Coarse salt and ground pepper
  • 2 pounds Swiss chard
  • Pinch of sugar, if desired


  1. 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 in a bowl; wipe pan with a paper towel.
  2. Slice Swiss chard crosswise, 3/4 inch thick, keeping stems separate from greens.
  3. 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.
  4. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

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