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Sauteed Swiss Chard with Croutons, Lemon & Anchovy
“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
1Separate chard leaves from stems; chop the stems and coarsely chop the leaves.
2Heat 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.
3Reduce 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.
4Combine lemon juice, mayonnaise, anchovy and pepper in a small bowl. Stir the sauce into the chard. Serve topped with the croutons and Parmesan.