Swiss Chard Stems with Crab

Swiss Chard has two parts, the leaves and the stems. For this dish we are going to need just the stems, sometimes they are white and other times red or yellow.

Ingredients:


2 large stems per person (about 2 inches)


In a pan with boiling water we put the stems, making sure that they don't have threads. When they are tender we strain them and place on a paper towel.


For the filling:

Crab, shrimp or other seafood

1/2 cup Fish Bouillon

1 Tablespoon flour (I used tempura) or other thickener

Flour and 1 egg

In a pan with olive oil we put the cooked crab and then we add the flour and little by the fish bouillon, stirring until we have a smooth consistency.


Then we place this mix in the swiss chard and cover with another piece, forming sandwiches. We then put them through flour and then egg and then to a pan with olive oil to  lightly fry and set aside.


For the Sauce:


1 Tablespoon Olive oil
1/2 Onion
1 tablespoon flour or other thickener
2 Tablespoons Tomato Sauce

2 cups Whipping Cream

1/2 glass Dry Sherry

Salt and Pepper

In a pan add 1 tablespoon olive oil, add the onion, 2 tablespoons tomato sauce, 1 tablespoon thickener, the whipping cream and work for few minutes.  Finally, we add the sherry, salt and pepper and keep stirring to form a smooth cream.


My advise for the filling is always: "Use whatever"  is available in your area. I use crab but the filling can be what is available to you (seafood, meats, sausages, vegetables etc.).  I have made it before with spinach for the filling, with the leafs of the swiss chard and garbanzo bean puree.