Garlicky Chard Dip
I adapted this vegan recipe from Vegetarian Times last summer. It’s a great way to sneak Swiss Chard into your own diet. You can use it for vegetables, crackers, or a sandwich spread (my favorite). I spread two pieces of bread with the mixture, add a layer of lettuce, and eat my sandwich. It tastes like it’s from a specialty sandwich shop!
The cubed French bread helps to hold the dip together. Use whole grain bread, if you have it.
1 C. coarsely chopped walnuts
1 C. cubed French bread, stale (other types of substantial bread would work, as well)
1 bunch Swiss Chard
3-5 cloves garlic, minced
1/2 C. oilve oil
2 T. lemon juice
1 1/2 t. brown sugar (optional)
In a heated skillet, toast the walnuts until brown and fragrant. Cool.
Place bread cubes in a bowl and cover with 1/2 C. water. Let stand 5-7 minutes, then drain. Squeeze to remove excess water, if necessary.
Remove chard leaves from the stems. Coarsely chop the stems. Place chopped stems in a skillet with a tiny bit of water. Saute. When the stems are almost tender, add the chopped leaves. Saute until tender. Cool. Squeeze out excess water, if necessary.
Place bread, walnuts, chard, and garlic in a food processor (or blender, if you don’t have a food processor) and puree until smooth. Add olive oil, lemon juice and brown sugar, and season with salt and pepper. Puree until combined.
If you serve this as a dip, garnish with walnut halves and olive oil, if desired.