Ingredients
6 strip bacon
6 tbsp. butter
2 clove garlic
2 shallots
4 oz. Philadelphia Cream Cheese
4 oz. Havarti cheese
1 1/2 c. heavy cream
1 dash salt
1 dash Pepper
4 tbsp. olive oil
4 lb. green Swiss chard
1 c. panko bread crumbs
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 minutes. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 minutes. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 minutes. Season with salt and pepper.Step 3Heat a large skillet over moderate heat. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 minutes. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 minutes.
