Late spring, early summer is a fun time to start exploring farmers' markets. Here's a recipe using some of the fresh produce that you might find right now. Traditionally Tzatziki is eaten with pita bread but, if you're gluten free like me, or trying to reduce grains, you can use it as a dip with slices of cucumber or other vegetables or as a garnish with chicken or lamb. I hope you enjoy. Let me know your favorite way to eat it. Amanda
Swiss Chard Tzatziki
INGREDIENTS
1 cup green or red Swiss chard, stemmed and finely chopped
1 garlic clove
1/4 teaspoon coarse sea salt
1 cup Greek yogurt (whole)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
DIRECTIONS
Prepare an ice bath; set aside.
Bring a large saucepan of water to a boil.
Add chard; cook until just tender, 3 to 5 minutes.
Drain. Immediately plunge into ice bath to stop the cooking. Drain.
Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl.
Tzatziki can be refrigerated in an airtight container up to 1 week.
INGREDIENTS
1 cup green or red Swiss chard, stemmed and finely chopped
1 garlic clove
1/4 teaspoon coarse sea salt
1 cup Greek yogurt (whole)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
DIRECTIONS
Prepare an ice bath; set aside.
Bring a large saucepan of water to a boil.
Add chard; cook until just tender, 3 to 5 minutes.
Drain. Immediately plunge into ice bath to stop the cooking. Drain.
Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl.
Tzatziki can be refrigerated in an airtight container up to 1 week.
RSS Feed
