Sauteed Swiss Chard with Harissa, Garlic, and Tzatziki Sauce

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.