Rainbow Chard with Crisped Bread Crumbs
-Sauté ½ cup fresh breadcrumbs in some butter in a small frying pan until crisp and golden.
-Chop 1 bunch of Swiss chard, stems and all and put it in a covered pan with just the water clinging to its leaves to moisten it.
-Check often to see that it has enough water and cook until wilted, about 5-7 minutes.
-Add a TBS of butter and toss to coat the chard.
-Sprinkle with salt and freshly ground black pepper to taste.
-Top with the breadcrumbs and serve.