Tahini-creamed chard
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
This recipe is inspired by Honey and Co’s Sarit Packer and Itamar Srulovich.
By Anna Jones
From Saturday Kitchen
Ingredients
- tahini: 200g/7oz tahini
- olive oil: 3 tbsp extra virgin olive oil
- cumin: 1 tsp ground cumin
- lemon: ½ unwaxed lemon, juice only
- garlic: 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped
- olive oil: 4 tbsp olive oil
- onions: 1–2 large onions (about 200g/7oz), finely chopped
- Swiss chard: 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped
- sea salt: 1 tsp sea salt
- sesame seeds: 2 tbsp white sesame seeds, toasted, to garnish
Method
Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside.
Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft.
Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted.
Remove from the heat and mix in the tahini sauce. Sprinkle with the sesame seeds and serve with the lemon, green chilli and cheddar tart.
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