Lemony Swiss Chard With White Beans and Garlic Breadcrumbs

Yield: 4 servings

INGREDIENTS

Extra-virgin olive oil 1 cup fresh breadcrumbs, see cook’s notes 1 garlic clove, minced Kosher salt Dried red pepper flakes 1 lemon 1/4 teaspoon Dijon mustard 1large bunch Swiss chard (about 12ounces) 1 (15-ounce) can white beans, drained, rinsed and patted dry 1 shallot, thinly sliced Cook’s notes: To make breadcrumbs, put 1- to 2-inch cubes of hearty rustic bread in the food processor. Pulse until you have crumbs — some will be tiny, others a little bigger.

DIRECTIONS

1. Warm 2tablespoons olive oil in a heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown, 4 to 6 minutes. Stir in the garlic, a pinch of salt and a pinch of dried red pepper flakes; toast for 30seconds, then remove from heat.

2. In a large serving bowl, add minced lemon zest and juice.

3. Add mustard and 1/4 teaspoon salt. Whisk in 1/4 cup olive oil in a thin stream.

4. Wash and dry chard and remove the central stalk from the leaves. Discard stalks (stems) or freeze them to make a pasta sauce or frittata in the future. Stack a few leaves on top of each other and roll them into a cigar shape. Slice crosswise into thin ribbons. Repeat with all the leaves, then place them into the bowl with the dressing. Toss to coat leaves with dressing.

5. Top each serving with white beans and shallot, then the breadcrumbs.

PHOTO BY CHRISTINE HAN This salad is made with Swiss chard, lemon, Dijon mustard, white beans and breadcrumbs.