In a 10" skillet, heat oil on medium-high. Zest lemon and add to skillet along with bread crumbs. Cook, stirring frequently, 3 to 4 minutes, until bread crumbs are golden brown. Remove from heat and stir in parsley. Season with salt and pepper. Transfer to a plate and set aside.

In a large pot, bring 1 cup salted water to a boil. Add Swiss chard, in batches if necessary, stirring frequently until the leaves are wilted, about 3 minutes. Drain in a colander and rinse with cold water. Cool slightly, then place the leaves in a clean dish towel, gather the ends together and twist to squeeze out excess moisture. Wipe pot clean and return to stovetop.

In same pot, melt butter on medium. Add garlic and cook 1 to 2 minutes, until fragrant. Add cream cheese, milk and nutmeg. Cook, stirring frequently, until mixture is combined and smooth. Season with salt and pepper.

Stir drained Swiss chard into cream cheese mixture. Cook until Swiss chard is warm, about 2 minutes. Transfer creamed Swiss chard to a serving dish. Sprinkle with lemon bread crumbs.

Source: Hannaford fresh Magazine, December 2023