Kat Can Cook

0 Warm 2 tablespoons of olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown 4-6 minutes.
1 Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for 30 seconds, then remove from the heat.  Set aside.
2 Make the dressing and salad:
3 In a large serving bowl, zest and juice the lemon.
4 Add mustard and ¼ teaspoon of salt. Slowly whisk in ¼ cup of the olive oil.
5 Wash and dry the chard and remove the stems from the leaves. Discard the stems or freeze them to make a pasta sauce or frittata someday.
6 Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat with all of the leaves and place into the bowl with the dressing.
7 Toss the chard and dressing to coat.
8 Top with the white beans and shallot, then the breadcrumbs.
9 Serve and enjoy!