Swiss Chard Stalk Dip and Chimichurri Sauce

I (Sarah Oudman) have a long-standing dislike of Swiss Chard. I’ve tried it several times as an adult and have not been swayed, even by recipes that stew it in bacon and brown sugar. It recently pointed out to me that Chard is similar in taste to red beet greens, which I love. When I saw these recipes that disguised the chard, I knew it was the place to start. Turns out, I might just like some Swiss Chard – especially if I don’t know it’s there. Serve this dip and chimchurri sauce with naan and vegetable sticks, or drizzle on sandwiches, flatbreads, or salads. The color of the dip will change depending on the color of the stalks used. The Blue Sky Vegetable Co. stalks this Spring are red, yielding an attractive pink dip. You can make both of these recipes from one bunch of chard stems.

Chard Stalk and Tahini Dip

 YIELD About two cups

Ingredients:

·        1 pound Swiss chard stalks, coarsely chopped (about 4 cups)

·        Salt to taste

·        2 to 4 garlic cloves (to taste), peeled, green shoots removed

·        ½ cup sesame tahini, stirred if the oil has separated

·        ¼ to ½ cup freshly squeezed lemon juice, to taste

·        1 tablespoon extra-virgin olive oil

Method:

·        Steam the chard stalks for about 15 minutes or until tender when pierced with a fork. Drain well and allow to cool. Place in a food processor fitted with the steel blade. Puree, stopping the machine from time to time to scrape down the sides.

·        In a mortar, mash the garlic with 1/2 teaspoon salt until you have a smooth paste. Add to the chard stalks. Process until smooth. Add the tahini, and again process until smooth. With the machine running, add the lemon juice and salt to taste. Stop the machine, taste, and adjust seasonings.

·        Transfer the dip to a wide bowl. It will be a little runny (unless the tahini you used was thick) but will stiffen up. Drizzle on the olive oil and serve.

Chard Chimichurri Sauce

Yield: ¾ cup

Ingredients:

1 cup packed Chard leaves

3 cloves garlic, crushed

½ cup EVOO (olive oil)

2 Tbsp red wine vinegar

1 tsp kosher salt

½ tsp pepper

½ tsp crushed red pepper

Method:

Combine all ingredients in a food processor. Process all ingredients until the chard is chopped into uniformly small bits. Use immediately or cover and refrigerate until ready to use. Bring back to room temperature before using.

Notes:

This sauce would be delicious on pasta, hummus, or swirled over Chard Tahini Dip.