Swiss Chard Dip

This was a a quick invention last night, as I wanted something to munch on while the rest of dinner was cooking.

1 bunch Swiss Chard (about 12 large stalks)

Olive Oil

Salt

Pepper

mustard

creme fraiche

lime juice

Wash, and strip the Chard, chop the stems into 1/4 to 1/2 inch long pieces and saute in olive oil over low heat until soft (about 20 minutes).

Chop the leaves very fine. I put a handful of leaves on the cutting board, chop them,  then turn the pile around and chop the other direction. Add leaves to pan with a generous sprinkling of salt and pepper and 1/4 cup