1. Start with the Croûtons. Cut the bread into small cubes. Melt the butter in a small, non-stick frying pan, then add the bread cubes and toast them for about 4-5 minutes until golden brown. Season with granulated onion, chili flakes, and some salt and pepper. Let the spices heat up with the bread until fragrant, then remove everything from the frying pan and let the Croûtons cool down in a small bowl or on a plate.

2. Peel and finely dice the onions and garlic for the sauce. Wash and dry the Swiss chard. Cut the thick (white) stalks into thin strips or small cubes, and the green leaves into larger, bite-sized pieces. Set both aside separately. Prepare a large pot of salted water for the pasta.

3. Melt the butter in a non-stick frying pan and sauté the onion and garlic until soft and glossy. Add the flour and sauté briefly, then deglaze with the milk. Bring everything to a boil, then reduce the heat and let the sauce simmer gently for about 5 minutes, stirring occasionally.

4. While the sauce is cooking, bring the pot of salted water to a boil. Add the orecchiette and cook according to the package directions until al dente – our pasta took 9 minutes to cook. Stir the pasta frequently. About 6 minutes before the end of the cooking time, add the white parts of the Swiss chard to the pasta water, and about 3 minutes before the end, add the green leaves. Drain the cooked pasta and Swiss chard, reserving some of the pasta water (you might need it later).

5. While the pasta and Swiss chard are still cooking, you can continue with the pasta sauce. Add the sour cream and lemon juice, stir, and let everything simmer for another 1-2 minutes. Season with salt and pepper. If the sauce seems too thick, you can add a little of the reserved pasta water. Divide the pasta, chard, and sauce between bowls, top with the croutons, and sprinkle with grated Parmesan, if desired.