While most swiss chard recipes call for both the leaves and stems, we often prefer to separate them because they cook so differently. Swiss chard leaves wilt pretty quickly, while their crunchy stems hold up to longer cooking times. If you ever find yourself with extra stems and not sure what to do with them, try them as a dip!
With a texture similar to baba ganoush, this Swiss Chard Stem Tahini Dip is surprisingly creamy, tart, and ultra-satisfying. Better yet – have it sandwiched between sourdough roti, sauteed swiss chard greens, and maybe even some roasted chicken.
1 cup chard stems, chopped into 1” pieces
1 garlic clove, minced
2 tablespoons tahini
2 tablespoons olive oil
¼ cup + 1 tsp water
1 lemon, juice and zest
2 tablespoons pine nuts, toasted
2 cups chard leaves, hand torn
1 tsp coriander seeds, toasted and crushed
Salt to taste
150g whole wheat flour
50g sourdough starter discard (or 150g warm water)
1 tsp salt
Recipe by Local Roots team member Phoebe Tran.
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