Sauteed Swiss Chard with Tahini Dressing
The chard is running rampant at the farmers markets and in CSA boxes across the country. Now is the time to cook up a bundle of these awesome greens. If you like spinach, you’ll love chard.
Serves 6
2 pounds Swiss Chard (any style – green, rainbow….)
2 tablespoons olive oil
1 tablespoon butter
2 medium shallots, peeled and thinly sliced
1 garlic clove, minced
sea salt and pepper to taste
Dressing:
½ cup rice vinegar
¼ cup olive oil
1 teaspoon toasted sesame oil
¼ cup tahini
2 tablespoons wheat-free tamari soy sauce
¼ cup chopped fresh peeled ginger
1 garlic clove, minced or chopped
Wash the chard well and pat dry. Roll up chard leaves and slice into thin ribbons.
Heat olive oil and butter in a large cast iron (or nonstick) skillet until butter is melted. Add shallots and garlic and stir until shallots start to soften. Add the sliced chard and stir until wilted and tender, about four to 5 minutes.
For the dressing add rice vinegar through garlic to a blender or food processor and blend until smooth.
Serve chard as a tasty side dish and drizzle the tahini dressing on top. Save the leftover dressing for salad or to use on top of grains or poultry. It is a wonderfully flexible dressing with awesome flavor.
August 12, 2010
by Optimum WellnessComments
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