25 minutes
A vibrant and flavorful side dish featuring sauteed Swiss chard with spicy harissa and a refreshing tzatziki sauce.
Swiss Chard, stems and leaves separated and chopped
bunch
Olive Oil, divided
tablespoons
Garlic, slice
cloves
Harissa Paste, adjust to taste
teaspoons
Black Pepper, freshly ground
to taste
Cucumber, finely grated, salted and drained
cups
Garlic Clove, microplaned
each
cups
tablespoons
Dill, chopped
tablespoons
Mint, chopped
tablespoons
1. Prep
Clean your Swiss chard: Place the chopped chard into a bowl of cold water, allowing it to float freely. Agitate for ten seconds, then lift the chard from the water, leaving sediment behind. Repeat with fresh water until no sediment remains. If available, use a salad spinner to dry the chard or let it drain on paper towels for 5-10 minutes. Separating the stems and leaves will allow us to cook them at different rates, ensuring each part is perfectly tender. Slice and microplane both uses of the garlic, chop the herbs and juice the lemon to help prep for tzatziki sauce.
2. Make the Tzatziki
Grate the cucumber and squeeze out excess water. Combine the drained cucumber, Greek yogurt, lemon juice, olive oil, microplaned garlic, chopped dill, and mint in a bowl. Mix until well combined.
3. Sweat Aromatics
Heat a large pan over medium heat and add the olive oil. Once the oil is hot but not smoking, add the minced garlic and sauté briefly—just until fragrant and not raw. This step is crucial for building a flavor base without burning the delicate garlic.
4. Saute Greens
Add the Swiss chard stems to the pan first, as they take a little longer to cook. Sauté for about 3-4 minutes or until they start to soften. Next, incorporate the harissa paste, stirring with the stems for a minute to caramelize the paste slightly and release its aromatic flavors. Now, add the Swiss chard leaves to the pan. Stir and flip the contents for about 30 seconds until the leaves begin to wilt. This method ensures even cooking and vibrant color. Cook until the leaves are 80% wilted, and then remove the pan from the heat. The residual heat will continue to wilt the leaves without overcooking.
5. Finishing Touches
Serve the sautéed Swiss chard topped with a dollop of tzatziki sauce and a sprinkle of freshly ground black pepper. The cool, creamy tzatziki complements the mild heat from the harissa and the richness of the sautéed chard, creating a balanced and harmonious dish.
Choose Swiss chard with bright green leaves and firm stalks. Avoid leaves that are wilted or have brown spots. Freshness is key to ensuring your chard is flavorful and tender.
Use full-fat Greek yogurt for a richer, creamier texture. Grate the cucumber and squeeze out excess liquid to prevent the sauce from becoming too watery. Make the tzatziki ahead of time to let the flavors meld together.
Separate the leaves from the stalks, as the stalks take longer to cook. Chop the stalks into bite-sized pieces and roughly chop or tear the leaves. This will ensure even cooking and a pleasant texture in the final dish.
Heat your pan over medium-high heat before adding the oil. This will help in achieving a nice sauté on the chard without it becoming soggy. Cook in batches if necessary to allow each piece to caramelize slightly.
Add the garlic after the chard has started to wilt to prevent it from burning and turning bitter. Garlic should be finely minced or grated for even distribution of flavor.
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