Recipe from Jerusalem by Yottam Ottolenghi

A pretty basic recipe for Chard, but with bit of a twist adding the yogurt and buttered pine nuts.  In the book Yottam recommends pairing this with Mejadra, a rice and lentil recipe also in the book.  I will include that recipe.

2 3/4 lb Swiss Chard

2 1/2 TB Unsalted Butter

2 TB Olive Oil, plus extra to finish

Scant 5 TB Pine Nuts

2 small cloves Garlic, sliced very thinly

1/4 cup dry White Wine

Sweet Paprika, to garnish (optional)

Salt and freshly Ground Pepper

For Tahini & Yogurt Sauce

3 1/2 TB Tahini Paste

4 1/2 TB Greek Yogurt

2 TB freshly squeezed Lemon Juice

1 clove Garlic, crushed

2 TB Water

Start with the sauce.  Place all the ingredients in a medium bowl, add a pinch of salt and stir well with a small whisk until you get a smooth, semi-stiff paste.  Set aside.  Use a sharp knife to separate the white chard stalks from the green leaves and cut both into slices 3/4" wide, keeping them separate.  Bring a large pan of salted water to a boil and add the chard stalks.  Simmer for 2 minutes, add the leaves and cook for a minute further.  Drain and rinse well under cold water.  Allow the water to drain and then use your hands to squeeze the chard until it is completely dry.  Put half the butter and the 2 TB olive Oil in a large frying pan and place over medium heat.  Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes.  Use a slotted spoon to remove them from the pan, then throw in the garlic.  Cook for about a minute, until it starts to become golden.  Carefully (it will spit) pour in the wine.  Leave for a minute or less, until it reduces to about 1/3.  Add the chard and the rest of the butter and cook for 2 to 3 minutes, stirring occasionally, until the chard is completely warm.  Season with 1/2 tsp salt and some black pepper.  Divide the chard among individual serving bowls, spoon some tahini sauce on top, and scatter with the pine nuts.  Finally, drizzle with olive oil and sprinkle with some paprika, if you like.