Swiss Chard Dip

It is such a waste to simply discard the large stems of swiss chard as they also have a wonderful flavor and are quite nutritious.  Here we share a recipe that we’ve created to use these stems, this time in the form of a savory, cheesy dip that along with a fresh baguette makes an excellent appetizer.  This would be an excellent accompaniment to the Swiss Chard – Lentil soup. 

1 tablespoon olive oil
¾ cup yellow onion, cut into small dice
4 large garlic cloves, minced
8 oz crimini mushrooms, cleaned and coarsely chopped
1 pound swiss chard stems, cleaned and coarsely chopped
¼ pound swiss chard leaves, cleaned and coarsely chopped
¼ cup dry sherry
2 tablespoons flour
½ cup milk
8-11 oz chevre, broken into 1 tablespoon pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup grated parmesan cheese

Preheat oven to 450º F. 

Heat oil in a heavy pan over medium.  Add onion and sauté until translucent, about 5 minutes.  Add garlic, and sauté for 15-20 seconds.  Now add in the mushrooms, prepared swiss chard and sherry.  Sauté another 10-15 minutes until the mushrooms are completely cooked, the chard stems are tender, and all the released liquid has evaporated.  Add the flour, and cook for another 3 minutes, stirring constantly.  Whisk in the milk and chevre and continue whisking until the sauce has thickened, 1 to 2 minutes more.  Season with salt and pepper, and place mixture into a shallow, buttered, 1-quart baking dish.  Top with the parmesan and bake until bubbling and golden on top, about 15 minutes.  Serve hot with bread. 

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