Wednesday, July 14, 2010

Warm Swiss Chard and Bacon Dip

  • 1 T olive oil
  • 3 strips bacon, 1/2-inch pieces
  • 1/2 yellow onion, diced
  • 2 T all-purpose flour
  • 1/3 c heavy cream
  • 1/2 c milk
  • 8 oz Swiss chard, large stems removed, leaves cut
  • Pinch of coarse salt and ground pepper
  • 1/4 c freshly grated Parmesan
  • Toasted bread for dipping
Preheat oven to 450 degrees.

Heat oil in a saute pan over medium heat until hot but not smoking; cook bacon, stirring frequently until golden (5-6 minutes).

Add onion and cook, stirring occasionally, until translucent (3 minutes).

Sprinkle in flour; cook and stir constantly until light golden (3 minutes).

Whisk in cream and milk; continue whisking until mixture has thickened (1-2 minutes).

Add chard and cook until wilted (5 minutes); season with salt and pepper.

Spread chard mixture in a shallow, 1-quart baking dish and sprinkle with cheese.

Bake until bubbling and golden on top (15 minutes).

Serve hot with toasted bread.

*Recipe courtesy of Martha Stewart

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