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Bland Spinach And Chard Until Just Bright Green And Then Rinse In Cold Water. Squeeze Dry. Let Drain In Colander For A Few Moments. Meanwhile, Saute Shallots And Garlic In Butter Until Soft. Add Arugula, Spinach And Chard. Cook Until Greens Have Absorbed The Butter. Remove From Heat, Stir In Nutmeg, Sour Cream, Dill, Parsley, Lemon Zest, Lemon Juice, Salt And Pepper. Serve On The Bread.
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