1 bunch red Swiss chard
3 Tbs extra-virgin olive oil
1/2 cup soft fresh whole grain breadcrumbs
1 clove garlic, minced
2 small tomatoes, seeded and diced
1/4 teaspoon sea salt
crushed red pepper flakes
Trim coarse leaves and thick center ribs from chard (save and prepare as asparagus or chard stems au gratin); cut tender stems and leaves into 1/2-inch slices.
Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
Remove from heat and sprinkle bread crumbs over the top.