Step 1

First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the Panko toasts to a golden brown but doesn't burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.

Step 2

To Prepare the Swiss Chard

Step 3

Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.

Step 4

Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.