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Sauteed Swiss Chard with Croutons, Lemon & Anchovy

  • 30 m
  • 30 m
Carolyn Casner
“Caesar salad, croutons and all, meets sautéed Swiss chard in this healthy side dish recipe. Serve along with roasted or baked chicken or fish for a healthy weeknight dinner.”


    • 1 pound white chard, trimmed
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 slice whole-grain bread, cut into ½-inch cubes
    • 1 tablespoon minced garlic
    • Pinch of salt
    • 1 tablespoon lemon juice
    • 1 tablespoon mayonnaise
    • ½ teaspoon anchovy paste or 1 anchovy fillet, minced
    • ¼ teaspoon ground pepper
    • 1 tablespoon shaved Parmesan cheese


  • 1 Separate chard leaves from stems; chop the stems and coarsely chop the leaves.
  • 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread; cook, stirring, until browned and crisp, 3 to 4 minutes. Transfer to a plate.
  • 3 Reduce heat to medium. Add the remaining 1 tablespoon oil and the chard stems to the pan and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chard leaves and salt; cover and cook, stirring occasionally, until tender, about 5 minutes more. Remove from heat.
  • 4 Combine lemon juice, mayonnaise, anchovy and pepper in a small bowl. Stir the sauce into the chard. Serve topped with the croutons and Parmesan.
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