Swiss chard with tahini, yogurt & buttered pine nuts

Swiss chard is blanched, then warmed with butter, olive oil, garlic and a splash of wine. Serve with a tahini-yogurt sauce and a shower of golden pine nuts, paprika and olive oil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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, semistiff paste. Set aside.

Step 2

Use a sharp knife to separate the white chard stalks from the green leaves and cut both into slices ¾ inch / 2 cm 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 further minute. 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.

Step 3

Put half the butter and the 2 tablespoons 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 one-third. 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 ½ teaspoon salt and some black pepper.

Step 4

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.