Sauteed Swiss Chard with Croutons, Lemon & Anchovy

Separate chard leaves from stems; chop the stems and coarsely chop the leaves.

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.

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.

Combine lemon juice, mayonnaise, anchovy and pepper in a small bowl. Stir the sauce into the chard. Serve topped with the croutons and Parmesan.