Brooklyn, NY – By Jacob Fishbein, CEO Cooking Culture
For the past three years, there’s been one chef whose cookbook I’ve become a true disciple of. Yotam Ottolenghi’s Jerusalem is simply a masterpiece of recipes. Each is flavor-packed, unique, and exotic. There have been countless times I’ve scuttled for grocery to grocery looking for a single ingredient: hello fresh fava beans. This recipe, which I’d never made before uses one of my favorite greens – chard – to create a tasty side dish that can be used at any holiday feast.
2 3/4 lbs Swiss Chard
2 1/2 tbsp unsalted butter
2 tbsp EVOO
scant 5 tbsp pine nuts
2 small cloves garlic, thinly sliced
1/4 cup dry white wine
Sweet paprika, to garnish
Salt and freshly ground pepper
For the Tahini and Yogurt Sauce
3 1/2 tbsp light tahini paste
4 1/2 tbsp Greek yogurt
2 tbsp freshly squeezed lemon juice
1 clove garlic, crushed
2 tbsp water
1) Begin with the sauce. Place all the ingredients in a bowl with a pinch of salt and mix together until it becomes smooth.
2) Cut the white stalks of the chard from the leaves. Then slice both into 3/4 inch wide pieces. Keep them separated.
3) Boil water with a generous amount of salt in a large pan. Add the stalks for two minutes, then add the leaves for a minute. Drain the chard in a colander and rinse with cold water. Then drain all the water you can from the chard. Ottolenghi suggests squeezing the chard with your hands. You can also use a salad spinner, if you have one.
4) Place half the butter and 2 tbsp EVOO in a large frying pan. When hot add the the pine nuts and toss them until they turn golden. This can happen quickly, so keep your eye on them. Pine nuts are expensive and you don’t want to burn them.
5) When the nuts are golden, remove them to a paper towel and add in the garlic until it becomes golden. Then slowly add the wine in to the pan and simmer until it is reduced by 1/3.
6) Add the chard into the pan along with the remaining butter and cook for 2 to 3 minutes. Season with salt and black pepper.
7) Serve the chard on a platter with the tahini sauce, pine nuts, and paprika dressing the top.