| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 3 pounds fresh green or rainbow chard (4 bunches)
- Good olive oil
- 2 large garlic cloves, thinly sliced
- 1 round country bread, halved and sliced crosswise 1/2-inch thick
- 1 garlic clove, cut in half
- 1 lemon
- Freshly grated Parmesan cheese
- Fleur de sel, for serving
Instructions
- Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
- Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
- Meanwhile, toast or grill 8 slices of bread. When they’re nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 75 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1300 mg |
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 75 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1300 mg |
Reviews
Delicious. Just harvested a lot of red chard from my garden and I’m making this recipe for my elderly neighbors. I cook for them every week also making them devil’s food cake with a vanilla buttercream with vanilla beans that I ordered from Madagascar. Thank you love
I made this along with my best steaks, nicest dessert, etc for a friend. This is what he called me back about, wanting the details.
This was absolutely delicious. It tastes better than spinach. It is a vibrant shade of green, so the presentation is amazing. I cooked it exactly as Ina did. I highly recommend it!
Great flavor and simple to make. Dont skip the lemon zest!
I made it on a smaller scale and it was delicious!
We use this recipe regularly to cook chard (green or rainbow–either works fine), but we don’t bother with the bruschetta part. I’m sure that’s good too, but this works well for a side dish with various meats etc. Delicious!
Swiss chard, spinach, any kind of cooked greens. All have that icky, squishy, stringy texture. My parents are dead, I don’t have to eat the yucky veggies anymore!!
Delicious! People that didn’t even know they liked chard loved it. I used rainbow chard.
Don’t go by what this person said about hating swiss chard as this recipe is awesome! Fantastic light bruschetta that really echoes the true flavors of Italian greens. Being Italian , I grew up eating swiss chard and it is really good. LOVE this recipe.
I discovered I hate swiss chard when I made this recipe.