Ingredients

• 1/2 cup torn fresh breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 2 large bunches Swiss chard, ribs and stems cut into 2" lengths, leaves torn into 2" pieces
• 2 tablespoons unsalted butter
• 2 medium shallots, sliced
• Freshly ground black pepper
• 3/4 cup heavy cream

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Instructions

1. Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8–10 minutes.
2. Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
3. Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
4. Top Swiss chard with breadcrumbs just before serving.