JULY 6, 2021
Hi Everyone,
Another heatwave headed our way. I confess I am not comfortable in The Baked Apple.
Perhaps a nice cool summer meal would be enjoyable. I have just the ticket: a wonderful Swiss chard dip! It will make you forget hummus, for a little while anyway. And there’s no reason to turn the oven on!
SWISS CHARD DIP
2 bunches Swiss chard (about 1½ lb.)
⅔ cup extra-virgin olive oil, divided, plus more for serving
5 garlic cloves, finely chopped
½ cup tahini
⅓ cup fresh lemon juice
- Remove the ribs and stems from the Swiss chard leaves and finely chop. Tear the leaves into small pieces. Reserve the leaves and the twigs separately.
2. Heat ⅓ cup of the oil in a large pot over medium-low heat. Cook the ribs and stems from the chard, stirring frequently and adding a splash of water if the veggies start to brown. Saute until the stems are tender, 5–7 minutes.
3. Add the garlic and cook, stirring, until it is fragrant, about 1 minute. Add the 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. Let the mixture cool. Squeeze the excess liquid from the mixture into a measuring cup. You should have about a half cup of liquid.
4. Place the mixture and a tablespoon of the cooking liquid in a food processor or blender and add tahini, lemon juice, and ⅓ cup of the oil. Season with salt, and process. Add more cooking liquid if needed, until the dip is creamy and only speckles of chard are visible. This could take up to 5 minutes. Season with more salt to taste.
5. Transfer the dip to a serving bowl and drizzle with more oil. Serve with bread and lemon wedges.
HELPFUL HINT: This dip can be made up to 3 days ahead. Cover and refrigerate until serving time.
I hope you enjoy this dish and all the vegetables in your share.
Have a delicious week!
Best,
Judi