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.
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.