Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
- Stems from 12 or more chard leaves
- Sea salt
- 1 tsp or so olive oil
- 1 large clove garlic , halved
- 1 tbsp tahini
- 1/3 cup thick yogurt
- 2 tsp black sesame seeds
- 1 lemon , quartered
Trim the ends then cut the stems into 4 inch lengths. Bring a shallow skillet of water to a boil. Add 1 tsp or so salt, the oil, half the garlic clove, and the chard stems and simmer until the stems are tender. The best way to find out if they are ready is to remove a piece, slice into it and take a bite. It can take as little as 4 or 5 minutes or somewhat longer depending on the size and age of the stems. Remove them to a colander.
To make the sauce, pound the remaining half garlic clove with 1/4 tsp salt until smooth. Add the tahini and yogurt and work togethor to form a smooth sauce. Toast the sesame seeds in a small skillet over medium heat untiul fragrant, after several minutes, then pour them onto a plate to cool.
Loosely arrange the chard stems and leaves on a plate. Drizzle with the sauce and arrange lemon wedges around to be put onto each plate. Finish with the sesame seeds. Serve chilled or at room temperature
This dish is great if you've used your chard greens up in something else. But, you can also make it with leaves and stems