Preheat oven to 400 degrees and lightly butter a 2 quart casserole dish.
Wash and chop stems and leaves of 1 bunch rainbow chard & 1 bunch spinach.
Melt 2 Tbs butter in wide skillet over medium heat. Add 2 cloves of garlic (chopped) and chard stems. Stir fry until garlic browns (approx 5 minutes).
Add chard and spinach leaves, cook for another 5 minutes until leaves are wilted.
In small skillet, melt another 2 T butter and add 1 cup fresh breadcrumbs, 2 cloves minced garlic and 3 T fresh dill. Cook for 1minute, then scrape crumbs into bowl and set aside.
Set pan back on heat and add 1 T butter and 1 T flour. Cook stirring for 1 minute and then whisk in 1 cup milk or cream.
Simmer 5 minutes then add to chard/spinach mix along with 1 cup fresh goat cheese, 1/2 t sea salt and some black pepper.
Pour mixture into casserole dish, top with breadcrumbs and bake until golden (approx 25 mins).
