If you’re a fan of Barb’s Kohlrabi Tzatzki, here’s a new twist on tzatziki for the collection.
This recipe comes from Sarah, who writes: “I thought I would give you a heads up about what I did with some of the chard in this week’s share, since the result was quite yummy and others with shares may also enjoy it. I used it as a substitute for cucumber in a tzatziki sauce.”
Sarah's Swiss Chard Tzatziki
- 1 cup Swiss chard stems removed
- 1 cup Greek yogurt
- Garlic to taste
- Salt to taste
- Dill fresh, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
Bring a small saucepan of water to the boil
Add 1 cup of finely chopped chard with no stems, and let cook for 3 minutes. When the 3 minutes are up, strain through a fine mesh strainer and run under cold water.
In a bowl, mix 1 cup plain Greek yoghourt, as much garlic as you like (I used a couple of cloves finely chopped, but I really like garlic), a generous pinch of salt, a pinch of cayenne pepper (I used a bit more), as much finely cut dill as you like, a tablespoon of olive oil, and a tablespoon of lemon juice. Add the chard in when it's cooled down and well strained, and mix it all together.
Serve with grilled pita bread.
Instead of garlic, you could use 1 or 2 finely minced or pureed garlic scapes.