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Garlicky swiss chard with tahini
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Serves: 4 as a side
400g swiss chard, leaves shredded and stalks cut into 4cm lengths
4 tbsp tahini
3 garlic cloves, 1 crushed, 2 finely sliced
1 large lemon, juice
2 tbsp olive oil
¼ tsp hot smoked paprika • 60g pine nuts, toasted
1. Simmer the chard stalks in a pan of water for 3-4 minutes, until tender; drain and set aside. For the sauce, whisk the tahini, crushed garlic and all but 2 tsp of the lemon juice together. Season with salt and gradually whisk in about 120ml warm water, until smooth and about the consistency of double cream.
2. Warm the oil in a large frying pan set over a low heat. Add the sliced garlic and cook very gently for 3 minutes to infuse the oil. Turn up the heat and throw in the chard leaves and stalks. Stir-fry for 5 minutes, until the greens have wilted, throwing in a splash of water if they begin to catch. Season and add the reserved 2 tsp lemon juice. Spoon over a little of the sauce, dust with the paprika and scatter over the pine nuts before serving
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
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This recipe was first published in April 2017.
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