Ingredients:
1 large bunch chard
2½ tablespoons unsalted butter
2 tablespoons olive oil plus extra to finish
Scant 5 tablespoons pine nuts
2 small cloves garlic, sliced very thinly
¼ cup dry white wine
Sweet paprika to garnish
Sea salt and freshly ground pepper
Tahini Yogurt Sauce:
3½ tablespoons tahini paste
4½ tablespoons Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 clove garlic, crushed
2 tablespoons water
Directions:
1. Start with the sauce. Place all the ingredients in a medium bowl, add a pinch of salt, and stir well with a small whisk until you get a smooth, semi-stiff paste.
2. Separate the chard stems from the leaves, and cut both into slices ¾-inch wide, keeping them separate. Bring a large pan of salted water to a boil and add the chard stalks. Simmer for 2 minutes then add the leaves, and cook for another minute. Drain and rinse well under cold water. Allow the water to drain and use your hands to squeeze out any excess water, until completely dry.
3. Put half the butter and 2 tablespoons olive oil in a large frying pan and place over medium heat. Once hot, add the pine nuts and toss them until golden, about 2 minutes. Use a slotted spoon to remove them from the pan, then throw in the garlic. Cook for about 1 minute, until it stats to become golden. Carefully pour in the wine – it will splash up!
4. Leave for a minute or less until it reduces by one-third. Add the chard and rest of the butter and cook 2-3 minutes, stirring occasionally, until the chard is completely warm. Season with ½ teaspoon salt and some pepper.
5. Divide chard among individual serving dishes, spoon some tahini sauce on top and scatter with pine nuts. Finally, drizzle with olive oil and sprinkle with some paprika if you like.
Serves 4