Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)

Chard Stalks in Tarator (Dlou' Selee' Mtaballeh)

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From: EatingWell Magazine, September/October 2018

Tarator is an easy-to-prepare tahini sauce that often accompanies baked fish, shawarma, falafel or cooked vegetables like these chard stalks.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Bring a large pot of water to a boil.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ fat

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