Swiss Chard Tzatziki (Yogurt Dip) Recipe
Filed under Appetizer, Vegetarian, Wheat-free
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Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version (from Martha Stewart Living) replaces the cucumbers with Swiss chard and is delightful with toasted pita. Dad announced a couple weeks ago that he didn't like chard (my response - huh? since when?) and then proceeded to eat most of the tzatziki.
Swiss Chard Tzatziki (Yogurt Dip) Recipe
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Ingredients
1 cup finely chopped Swiss chard leaves (remove ribs*)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
* See Brendon's notes on how to cut the ribs out of greens
Method
1 Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
2 Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
3 Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
Serves 4.
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Posted by Elise on May 8, 2006 and indexed Greens, Swiss Chard, Tzatziki, Yogurt
for way better results with the yogurt, prepare it the night before. place two paper towells in a collander or strainer, then pour all your yogurt in that. sit it atop a bowl to collect the water, and let it sit in your fridge overnight.
the result is extremely creamy yogurt and closer to the type they use in the mediterranean. :)