Nutrition per serving may change if servings are adjusted.
1 pound trimmed chard stalks (from about 4 large bunches)
1 clove garlic, chopped
¼ teaspoon salt
½ cup tahini
½ cup lemon juice
2 tablespoons extra-virgin olive oil
2-4 tablespoons water
1 tablespoon chopped fresh parsley
Bring a large pot of water to a boil.
Strip any tough strings from chard stalks. Cook in the boiling water until tender, 5 to 10 minutes. Transfer to a colander to drain; pat dry.
Meanwhile, use a fork to mash garlic with salt to make a paste. Mix in a small bowl with tahini. Gradually whisk in lemon juice: at first it will thicken and turn very hard, but keep mixing! Whisk in oil and enough water to yield a consistency for drizzling.
Arrange the chard on a platter. Drizzle with ¼ cup sauce and sprinkle with parsley. Serve with more of the sauce on the side, if desired.
To make ahead: Refrigerate sauce (Step 3) for up to 5 days.
48 calories;3 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 16 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 4,679 IU vitamin A; 25 mg vitamin C; 46 mg calcium; 2 mg iron; 182 mg sodium; 313 mg potassium
Vitamin A (94% daily value), Vitamin C (42% dv)