Swiss Chard With Tahini, Yogurt & Toasted Cashew Nuts 

July 10, 2018 Last Updated: July 11, 2018

Swiss Chard with Tahini, Yogurt & Toasted Cashew Nuts 

Chard is such a brilliant vegetable, it’s another brassica that gives double value for money and keeps on giving. The currants, golden raisins, or raisins add an appealing sweetness. Spinach, plus the stalks, may be substituted in this recipe. 

Serves 4 

  • 3 pounds Swiss chard 
  • 2 tablespoons butter 
  • 2 tablespoons olive oil, plus extra to serve 
  • 1/3 cup cashews or almonds, roughly chopped 
  • 1 garlic clove, very thinly sliced 
  • 4 tablespoons currants, golden raisins, or raisins 
  • sea salt and freshly ground black pepper 
  • sweet paprika, to garnish 
  • flatbread or pita, to serve 

For the Tahini and Yogurt Sauce: 

  • 1/4 cup tahini 
  • 1/4 cup plain full-fat yogurt 
  • 2 tablespoons lemon juice 
  • 1 garlic clove, crushed 
  • a little honey, if necessary 

First make the tahini and yogurt sauce. Place all the ingredients in a bowl with 2 tablespoons of water, season with a pinch of salt, and whisk until smooth. Taste and add a little honey, if necessary. Set aside. 

Separate the green chard leaves from the white stalks. Cut both into 3/4-inch-wide slices but keep them separate. Bring a large saucepan of well-salted water to a boil, add the chard stalks, simmer for 3 to 4 minutes, then add the leaves and cook for 2 to 3 minutes. Drain and squeeze the chard well until it is completely dry. 

Next, put the butter and the olive oil in a large skillet over medium heat. Add the nuts and toss them in the pan until golden, about 2 minutes. Add the garlic and dried fruit and toss until they begin to turn golden. Return the chard to the pan and toss until warm. Season to taste. 

Serve the chard with some of the tahini sauce on top. Drizzle with extra virgin olive oil and sprinkle with paprika. Serve with freshly cooked flatbread or pita. 

Recipe reprinted with permission from “Grow Cook Nourish” by Darina Allen. Photography by Clare Winfield. Published by Kyle Books.