Swiss Chard Tahini Dip Food
SWISS CHARD STALK AND TAHINI DIP
If you are making a Swiss chard dish and don't know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
Provided by Martha Rose Shulman
Categories easy, quick, dips and spreads
Time 20m
Yield About two cups
Number Of Ingredients 6
Steps:
- Steam the chard stalks 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.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 1 gram
SWISS CHARD-TAHINI DIP
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
Categories Bon Appétit Dip Appetizer Hors D'Oeuvre Sesame Chard Leafy Green Garlic Condiment
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
- Heat 1/3 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5-7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add 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 total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)
- Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 1/3 cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
- Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
- Do Ahead
- Dip can be made 3 days ahead. Cover and chill.
SWISS CHARD STALK AND TAHINI DIP
Number Of Ingredients 6
Steps:
- Place chard stalks in a steamer basket and steam for 15 minutes or until stalks are tender. Once cool, puree stalks in a food processor. Add minced garlic and salt and pulse until smooth. Add tahini and pulse until smooth.
- With food processor running, add lemon juice until well mixed. Add additional seasonings if desired.
- Transfer dip to a serving bowl and drizzle with olive oil. Serve with vegetables, crackers or bread. Makes 2 cups.
Nutrition Facts : Calories 32 calories, Carbohydrate 32 grams, Fat 3 grams, Fiber 1 grams, Protein 1 grams, ServingSize 16 servings, Sodium 33 milligrams
SWISS CHARD IN TAHINI SAUCE
Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used in stuffed cabbage, stuffed Swiss chard, with rice, or as a dip. "From the Tables of Lebanon" cookbook.
Provided by Sharon123
Categories Chard
Time 20m
Yield 2 cups, about
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a medium pot, and add the Swiss chard ribs. Cover and simmer for 10 minutes. remove the ribs and drain well.
- Place the ribs in a food processor, and finely chop. Add the tahini, garlic, lemon juice, and salt, and blend well.
- Spread the blended mixture(silek) on a large, shallow plate, and garnish with the parsley. Sprinkle with the olive oil, and serve cold.
Nutrition Facts : Calories 539.4, Fat 49.2, SaturatedFat 6.9, Sodium 1212.9, Carbohydrate 21, Fiber 5.9, Sugar 1.6, Protein 11.1
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- Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
- Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add 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 total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)
- Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
- Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
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- Add 2 inches of water to the bottom a pot. Bring to a boil over medium heat. Place the diced beets into a vegetable steamer basket (or a metal sieve if you do not have a steamer). Transfer the steamer or sieve to the pot with the boiling water, cover, and cook for 10 minutes or until the beets begin to soften. Keep the beets in the steamer and add the chard stems. Cover and cook for another 5 minutes or until both the beets and stems are tender.
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- Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
- Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add 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 total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)
- Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
- Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
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SWISS CHARD–TAHINI DIP
Account, then View saved recipes.Close AlertSwiss Chard–Tahini DipRecipes MenusExpert AdviceIngredientsHolidays EventsMoreTo revisit this recipe, visit Account, then View saved recipes.Close AlertSign InSearchRecipes MenusExpert AdviceIngredientsHolidays EventsVideoSeptember 2018 IssueSwiss Chard–Tahini DipSeptember 21, 20185.0 Read …
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From spoonacular.com
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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 ...
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From tfrecipes.com
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