Swiss Chard–Tahini Dip

Ingredients for Swiss Chard–Tahini Dip

• 2 bunches green-stemmed Swiss chard (about 675g .)

• 160ml extra-virgin olive oil, divided, plus more

• 5 dientes de ajo, finamente picados

• 120ml de tahini

• 80ml fresh lemon juice

• Sal kosher

• Toasted flatbread and lemon wedges (for serving)

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

Heat 80ml 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, 5–7 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, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 120ml liquid.)

Place Swiss chard mixture and 1 tablespoon cooking liquid in a food processor and add tahini, lemon juice, and 80ml 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.

Dip can be made 3 days ahead. Cover and chill.

Descargo de responsabilidad

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