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Swiss Chard-Tahini Dip<\/p>\nSwiss Chard-Tahini Dip<\/p>\n
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2 bunches green-stemmed Swiss chard (about 1\u00bd lb.)<\/p>\n
\u2154 C. extra-virgin olive oil, divided, plus more<\/p>\n
5 garlic cloves, finely chopped<\/p>\n
\u00bd C. tahini<\/p>\n
\u2153 C. fresh lemon juice<\/p>\n
Kosher salt<\/p>\n
Toasted flatbread and lemon wedges<\/p>\n
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Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately. Heat \u2153 C. oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5\u20137 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10\u201312 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about \u00bd C. liquid.) Place Swiss chard mixture and 1 T. cooking liquid in a food processor and add tahini, lemon juice, and \u2153 C. oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Swiss Chard-Tahini Dip 2 bunches green-stemmed Swiss chard (about 1\u00bd lb.) \u2154 C. extra-virgin olive oil, divided, plus more 5 garlic cloves, finely chopped \u00bd C. tahini \u2153 C. fresh lemon juice Kosher salt Toasted flatbread and lemon wedges Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately. Heat \u2153 C. oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding…<\/p>\n