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)
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 of water. Cover and cook, stirring occasionally until soft.
Drain and run through a blender until fairly fine but not completely pureed.
Add about 1/4 cup of creme fraiche (for this recipe you can put a couple of teaspoons of lemon juice in 1/2 cup of heavy cream and let it sit on the counter for 2-3 hours).
Add mustard and lime juice to taste (about a teaspoon of each is what we did last night).
Serve with crackers or crustini. Makes about three cups.Pin It