Creamy Swiss Chard with Lemony Croutons
My husband and I have been making this Creamy Swiss Chard with Lemony Croutons for over a decade! It's kind of like creamed spinach, but lighter. You'll use the entire Swiss chard, from stem to leaf. Once cooked with shallots, add a luscious drizzle of heavy cream (a necessity!) and crunchy croutons. This is truly my favorite year-round way to enjoy Swiss chard and goes well with practically everything! Vegetarian.
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Servings: 6 servings
Calories: 137kcal
Ingredients
For the Croutons
- 4 oz bread, this can be sliced white bread, sourdough, ciabatta, baguette, or rolls, but you should slice them into ½-inch cubes
- 2 Tbsp extra virgin olive oil
- 2 Tsp fresh lemon zest, lemon reserved
- ½ tsp kosher salt
For the Swiss Chard
- 2 bunches of Swiss chard, any variety (I like the kind with red stems!), ends trimmed, stems and leaves thinly sliced, but kept separate
- 2 Tbsp unsalted butter
- 2 medium or 1 large shallot, peeled and finely chopped
- 1½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- ¼ - ½ (60-120g) cup heavy cream
- 2 Tbsp fresh lemon juice, from half a medium lemon (use the reserved lemon from above)
- Flaky sea salt, for serving
Instructions
- Make the croutons. Preheat an oven to 375°F. Place the cubed bread on a rimmed baking sheet, then drizzle with 2 Tbsp extra virgin olive oil, 2 tsp fresh lemon zest, and ½ tsp kosher salt. Toss well, then bake for 7 minutes, or until the bread is crisp on all sides. Set aside.
- Cook the Swiss chard stems. Heat a large skillet over medium heat, then add 2 Tbsp unsalted butter. Add Swiss chard stems (reserve the leaves) and chopped shallot, then season with ½ tsp kosher salt. Cook, stirring occasionally, until the stems have softened and the shallot is tender, about 3-5 minutes.
- Add the Swiss chard leaves. Add all of the thinly sliced Swiss chard leaves, then season with remaining 1 tsp kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, until the leaves have cooked down and are tender, about 3-4 minutes more.
- Add heavy cream. Pour in ¼ cup (60g) heavy cream (or up to ½ cup if you want it extra creamy – you can start with less and add more if wanted!), then stir well. Simmer for a few minutes until the cream is bubbly. Remove from the heat, stir in 2 Tbsp fresh lemon juice, then taste and adjust seasoning as needed.
- Stir in croutons. Just before serving, add the crispy bread. Stir into the creamy Swiss chard, then enjoy immediately. Finish with a sprinkle of flaky sea salt.
Notes
- Note: The bread cubes should be smaller than what is photographed here. Sometimes my photographers take creative liberties when making recipes, but I recommend smaller croutons for best texture and results -- stick to the recommended sizing as instructed below in the ingredient list.
- To make-ahead: Prepare the croutons and chop the Swiss chard up to a day in advance. Store the croutons in an airtight container at room temperature.
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store croutons separately to maintain their crunch.
- To reheat: Warm the creamy Swiss chard in a skillet over low heat, adding a splash of cream if needed. Reheat croutons in the oven or air fryer to restore crispiness.
- For best results, enjoy fresh. And if you absolutely must freeze, do so without the croutons (it'll keep for up to 2 months). Reheat gently and add fresh croutons before serving.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 900mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1098IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
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