This quick and simple side dish was created on the back of the “great Swiss Chard glut” that I mentioned last week (Spinach, Chard and Courgette Lasagne). Though I should point out that when I say “quick” I’m referring to the cooking time, not the preparation time. Separating the stalks from the leaves is a rather manual process and I am yet to find a shortcut.
Once you get past that stage the rest comes together pretty quickly and it is worthwhile. Although it sounds pretty weird at first the combination of the sweet-yet-bitter Chard, rich Parmesan and crunchy baked croutons is hard to beat.
Sautéed Swiss Chard with Parmesan and Croutons
for the Breadcrumbs
- 2 slices White Bread slightly stale if possible
- 2 tbsp Olive Oil
- 1 pinch Sea Salt Flakes
- 1 pinch Freshly Ground Black Pepper
for the Chard
- 1 small bunch Swiss Chard (about 20 leaves)
- 1 tbsp Olive Oil
- 2 cloves Garlic peeled and crushed
- 50 ml Vermouth or Dry White Wine
- 50 ml Water
- 2 tbsp Parmesan Cheese (or Vegetarian alternative) grated
- Prepare the chard by removing the leaves from the stalks. Cut the stalks into 5cm lengths and shread the leaves. Wash well in cold water then leave to drain.
- Pre-heat oven to 180°C
- Tear the bread into small chunks, then toss with the olive oil and seasoning. Spread out over a baking tray and put into the oven for 8-10 minutes until golden brown. You will need to turn them at least once to ensure even toasting.
- Meanwhile heat the olive oil in a large pan. Add the garlic and sauté for a minute or so until fragrant – make sure it doesn’t burn. Add the chard stalks, vermouth and water to the pan and cook with the garlic for 4-5 minutes until the stems are tender.
- Stir in the shredded chard leaves and stir to coat them in the fragrant oil. Continue to cook until wilted and tender.
- Sprinkle over the grated parmesan cheese and stir well. Serve immediately topped with the warm breadcrumbs.