A Shared Recipe

Who doesn't love chard? Well, I could name a few, but when I arrived to our farm in early February and saw the healthy crop that had been overwintered I was overly thankful for the leafy greenness it provided. But what to do with those stems?

Ta da! A delicious looking recipe provided by a fellow CSA member.

Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds

Serves 2

8 ounces chard stems, trimmed into pieces 4 inches long
Sea salt
Olive oil
1 large garlic clove, halved
1 heaping tablespoon tahini
1/3 cup or more full-fat yogurt
2 teaspoons black sesame seeds
1 lemon, quartered

 

Bring a shallow skillet of water to a boil. Add salt to taste, a teaspoon of oil, half the garlic clove, and the chard stems. Simmer until the stems are tender. (This can take as little as 4 or 5 minutes, or somewhat longer, depending on their size. The best way to find out is to remove one, slice into it, and take a bite.) When they’re done, set them in a colander to drain for a few minutes, then toss with olive oil and season with salt and pepper.

To make the sauce, pound the remaining half garlic clove in a mortar with ¼ teaspoon salt until mushy and smooth. Add the tahini and yogurt and work until smooth.

Toast the sesame seeds in a skillet over medium heat for several minutes until they begin to smell fragrant, then turn them onto a plate so they don’t burn.

To serve, set the stems on individual plates, add a spoonful of the sauce, the sesame seeds, and a wedge of lemon. Enjoy chilled or at room temperature.

from culinate.com