Rainbow Chard with Pine Nuts and Tahini
Here’s a great rainbow chard recipe that is particularly nice at this point in the season when the chard leaves are still small and delicate. Serve it as a light lunch with fried fresh eggs or as a side dish to a fish or other protein. You can also try to make the same recipe with alternative greens like tat soi or broccoli raab. Note: most Ashkenazi Jews do not eat sesame, which is kitniyot, during Passover. If that is your practice, dress with olive oil, lemon juice, salt and pepper instead.
- 1½ pound baby rainbow chard leaves
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1 large clove garlic
- 1 tablespoon pine nuts
- 2 tablespoons cream sherry or white wine
- Tahini Dressing (omit during Passover if you do not eat kitniyot)
- 3 tablespoons tahini
- Cold water
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Bring a large pot of water to a boil. Wash the chard. When the water is boiling, add the chard and boil for 2 to 3 minutes. Once it is tender, drain, rinse with cold water and press to remove liquid.
- Meanwhile slice the garlic thinly. Heat the butter and oil in a medium-large pan. When fragrant, add garlic and pine nuts and sauté. Once garlic begins to brown, add wine or sherry and turn down heat.
- Now begin mixing the raw tahini with a drizzle of cold water in a mixing bowl. The tahini will first get thick, but as you continue to mix and add drizzles of water it will move through the thick phases, change color and eventually become soft and creamy. At this stage add lemon juice and salt and continue thinning until it reaches the desired consistency—in this case thin enough to drizzle over the chard.
- Put chard leaves in the pan with the pine nut-garlic sauté and mix it around until coated. Arrange the chard on a plate and drizzle with the tahini.