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Warm Chard Ribs with Yogurt, Toasted Walnuts, and Dill

Serves: Makes 4 servings

Ingredients:

  • 3 cups Swiss chard ribs, in 12-inch pieces
  • 1 tablespoon unsalted butter
  • 1 large clove garlic, minced
  • Kosher or sea salt and freshly ground black pepper
  • 12 cup plain whole-milk yogurt, preferably Greek style
  • 2 teaspoons minced fresh dill
  • 13 cup coarsely chopped toasted walnuts

Procedures:

  1. Bring a large pot of salted water to a boil over high heat. Add the chard ribs and boil until tender, 5 to 8 minutes, depending on their thickness. Drain in a sieve or colander and immediately run under cold running water to stop the cooking. Drain again and pat dry.


  2. Melt the butter in a skillet over moderate heat. Add the garlic and sautŽ for about 1 minute to release its fragrance. Add the chard ribs, season with salt and pepper, and stir to coat with the butter. Cook, stirring, just until the chard is hot throughout.


  3. Remove from the heat and stir in the yogurt, dill, and walnuts. Taste again for salt and pepper. Serve warm, not hot.

by Sur La Table & Andrews McMeel Publishing

 
 
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