Ingredients
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2 tbsp olive oil
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1 lemon
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2/3 cup panko bread crumbs
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1 tbsp chopped fresh parsley
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3 bunches Swiss chard, stems cut off and inner ribs removed
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1/2 (8 oz) pkg cream cheese
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1 1/4 cups whole milk
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1/4 tsp ground nutmeg
Steps
1
In a 10" skillet, heat oil on medium-high. Zest lemon and add to skillet along with bread crumbs. Cook, stirring frequently, 3 to 4 minutes, until bread crumbs are golden brown. Remove from heat and stir in parsley. Season with salt and pepper. Transfer to a plate and set aside.
2
In a large pot, bring 1 cup salted water to a boil. Add Swiss chard, in batches if necessary, stirring frequently until the leaves are wilted, about 3 minutes. Drain in a colander and rinse with cold water. Cool slightly, then place the leaves in a clean dish towel, gather the ends together and twist to squeeze out excess moisture. Wipe pot clean and return to stovetop.
3
In same pot, melt butter on medium. Add garlic and cook 1 to 2 minutes, until fragrant. Add cream cheese, milk and nutmeg. Cook, stirring frequently, until mixture is combined and smooth. Season with salt and pepper.
4
Stir drained Swiss chard into cream cheese mixture. Cook until Swiss chard is warm, about 2 minutes. Transfer creamed Swiss chard to a serving dish. Sprinkle with lemon bread crumbs.
