Chard Stalks in Tarator (Dlou’ Selee’ Mta­balleh)

AC­TIVE: 20 min TO­TAL: 20 min TO MAKE AHEAD: Re­frig­er­ate sauce (Step 3) for up to 5 days.

EatingWell - - FRESH -

Tarator is an easy-to-pre­pare tahini sauce that of­ten ac­com­pa­nies baked fish, shawarma, falafel or cooked veg­eta­bles like these chard stalks.

1 pound trimmed chard stalks

(from about 4 large bunches) 1 clove gar­lic, chopped

¼ tea­spoon salt

½ cup tahini

½ cup le­mon juice

2 ta­ble­spoons ex­tra-vir­gin olive oil 2-4 ta­ble­spoons water

1 ta­ble­spoon chopped fresh pars­ley 1. Bring a large pot of water to a boil.

2. Strip any tough strings from chard stalks. Cook in the boil­ing water un­til ten­der, 5 to 10 min­utes. Trans­fer to a colan­der to drain; pat dry.

3. Mean­while, use a fork to mash gar­lic with salt to make a paste. Mix in a small bowl with tahini. Grad­u­ally whisk in le­mon juice: at first it will thicken and turn very hard, but keep mix­ing! Whisk in oil and enough water to yield a con­sis­tency for driz­zling.

4. Ar­range the chard on a plat­ter. Driz­zle with ¼ cup sauce and sprin­kle with pars­ley. Serve with more of the sauce on the side, if de­sired.

SERVES 6: ⅔ cup each

CAL 48 / FAT 3G (SAT 0G) / CHOL 0MG / CARBS 4G / TO­TAL SUG­ARS 1G (ADDED 0G) / PRO­TEIN 2G / FIBER 1G /

SODIUM 182MG / POTAS­SIUM 313MG.

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