Swiss Chard with Buttered Pine Nuts, Tahini, and Yogurt
Swiss chard with buttered pine nuts and a tahini-yogurt sauce - it's the perfect side dish!
Yield: 4 servings
  • 2¾ lb (1.3 kg) swiss chard
  • 2½ tbsp (40 g) unsalted butter
  • 2 tbsp olive oil
  • 5 tbsp (40 g) pine nuts
  • 2 garlic cloves, thinly sliced
  • ¼ cup (50 ml) dry white wine
  • salt and black pepper, to taste
For the tahini and yogurt sauce
  • 3½ tbsp (50 g) tahini paste
  • 4½ tbsp (50 g) Greek yogurt
  • 2 tbsp lemon juice
  • 1 garlic clove, grated
  • 2 tbsp water
For the sauce
  1. Mix together all of the ingredients in a medium bowl. Season to taste with salt and black pepper, then whisk until well combined. Set aside.
For the chard
  1. Separate the chard stalks from the leaves and slice them into ¾-inch wide strips. Bring a large pan of salted water to a boil. Add the chard stalks to the boiling water and simmer for 2 minutes. Then add the leaves and cook for another minute. Drain and rinse with cold water. Squeeze the chard and stalks to get out as much water as you can. Set aside.
  2. Combine half of the butter and 2 tbsp of the olive oil in a large pan over medium heat. Once hot, add the pine nut nuts and toast them until they're golden, about 2 minutes. Remove them from the pan with a slotted spoon and then add in the garlic. Saute for a minute, or until it turns golden. Pour in the wine and allow it to reduce by one third, about 1 minute. Add in the chard and the remaining butter. Cook for 2-3 minutes, or until the chard is warmed through and the butter is melted. Season to taste with salt and black pepper.
  3. Divide the chard among serving bowls. Top with the tahini sauce and the pine nuts. Serve warm.
Recipe from Jerusalem
Recipe by Joanne Eats Well With Others at