- 6 strips bacon
- 6 tablespoons butter
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 4 ounces PHILADELPHIA Cream Cheese
- 4 ounces Havarti cheese
- 1 1/2 cups heavy cream
- 1 dash salt and pepper
- 4 tablespoons olive oil
- 4 pounds green Swiss chard
- 1 cup panko bread crumbs
- Preheat oven to 350 degrees F.
- Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. 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 min. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
- Heat a large skillet over moderate heat. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 min. 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 min.