Recipes: Chard Tzatziki

 Thanks to shareholder Dawn for sharing this Swiss chard Tzatziki recipe below which is attributable to Martha Stewart's tried and tested pages.  Note that one can certainly substitute many various greens in such a recipe (certainly I have) although chard and/or spinach will be the two most similar greens for such an option.  This recipe is perfectly times since the spinach harvest will be getting bigger and bigger and baby swiss chard is set to return to the harvest in the coming weeks.

Swiss Chard Tzatziki

Ingredients

• 1 cup green or red Swiss chard, stemmed and finely chopped
• 1 garlic clove
• 1/4 teaspoon coarse salt
• 1 cup low-fat Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 2 whole-wheat pitas, cut into wedges and toasted

Directions

1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.