Swiss Chard with Tahini, Yogurt and Buttered Pine Nuts

This dish was very good but you needed to eat all of the components together to really appreciate how well they complemented each other.

Rather than cooking the chard separately, I steamed the stems in the pan with a little water before adding the wine and added the leaves after the wine had been reduced. If you were to follow the original directions, it would make a great make-ahead side as the chard would then only need to be warmed before serving. I used only 1 tbsp each of the butter and olive oil and it was enough to sauté the pine nuts and flavour the chard.

The tahini-yogurt sauce was a little too sharp in flavour for me and a little too thick so I added extra tahini and water to tone down the acidity and make the sauce a pourable consistency.

I served the chard with only half of the sauce and nuts on it and passed the extra around for everyone to serve themselves.