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.