Swiss Chard Stem Tahini Dip & Sourdough Roti

July 09, 2020

While most swiss chard recipes call for both the leaves and stems, we often prefer to separate them because they cook so differently. Swiss chard leaves wilt pretty quickly, while their crunchy stems hold up to longer cooking times. If you ever find yourself with extra stems and not sure what to do with them, try them as a dip!

With a texture similar to baba ganoush, this Swiss Chard Stem Tahini Dip is surprisingly creamy, tart, and ultra-satisfying. Better yet – have it sandwiched between sourdough roti, sauteed swiss chard greens, and maybe even some roasted chicken.

Chard:
1 cup chard stems, chopped into 1” pieces
1 garlic clove, minced
2 tablespoons tahini
2 tablespoons olive oil
¼ cup + 1 tsp water
1 lemon, juice and zest
2 tablespoons pine nuts, toasted
2 cups chard leaves, hand torn
1 tsp coriander seeds, toasted and crushed
Salt to taste

Roti:
150g whole wheat flour
100g water
50g sourdough starter discard (or 150g warm water)
1 tsp salt

Directions

  1. Combine your whole wheat flour, water, and starter/warm water.
  2. Knead for about 5 minutes until you have a smooth ball with no cracks.
  3. Cover with a moist towel for 30 minutes. You can also make this ahead and leave it in the fridge for up to 3 days.
  4. With floured hands, divide your dough into small balls.
  5. Roll them out on a floured surface to a thickness of your liking.
  6. Cook on a hot cast iron pan for 30 seconds on each side, watching the bubbles rise!
  7. Saute chard stems on medium-low heat with ¼ cup water and salt as needed until they’re tender to bite and not too crunch, about 15 minutes.
  8. Once water has completely evaporated, add stems to a food processor with garlic, tahini, lemon juice, and 1tsp water. Blend until smooth. Add water 1 tablespoon at a time to thin if needed.
  9. Add to a bowl, drizzle with olive oil, and sprinkle with pine nuts.
  10. Heat a pan with olive oil and saute chard leaves. Sprinkle with coriander seeds and season with salt.

Recipe by Local Roots team member Phoebe Tran.





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