easy creamed chard with garlicky breadcrumbs | dairy-free and gluten-free

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5 from 1 review

creamy and garlicky and as good as your favorite steakhouse


  • 3 tablespoons butter, divided
  • 1/4 cup breadcrumbs (gluten-free, pork panko, or homemade) 
  • pinch + 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • pinch black pepper
  • 1 large shallot, thinly sliced
  • 1 garlic clove, minced
  • pinch nutmeg
  • 2 big bunches Swiss chard, (about 12 stalks, or 1.5 pounds) roughly chopped and rinsed 
  • 1 cup chicken broth
  • 1/2 cup cream cheese or dairy-free cream cheese


  1. In a large, high sides skillet, heat 1 tablespoon of butter over medium heat. 
  2. Once the butter is melted, add the breadcrumbs, a pinch of salt, garlic powder, and a few turns of black pepper. Stir until browned, about 2 minutes. (This will vary depending on how toasty your breadcrumbs were to begin with) Remove from the pan and set aside. 
  3. Wipe out the pan and return to the heat. Add the remaining 2 tablespoons of butter. 
  4. Once the butter is melted, add the shallots and cook for about 2 minutes, or until golden brown. Add 1/2 teaspoon salt, the minced garlic and nutmeg and cook for another 30 seconds, or until golden and fragrant. 
  5. Add the rinsed chard, with some of the moisture still clinging to its leaves, to the pan. Cook until wilted, stirring occasionally, about 3-4 minutes. 
  6. Add the chicken broth and cream cheese and stir until smooth. 
  7. Top with the breadcrumbs right before serving.