Swiss Chard with Tahini Yogurt Sauce and Buttered Pine Nuts

Directions:

1. Start with the sauce. Place all the ingredients in a medium bowl, add a pinch of salt, and stir well 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. Squeeze out any excess water.

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. Remove them, then throw in the garlic. Cook for about 1 minute. Carefully pour in the wine.

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. 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. Drizzle with olive oil and sprinkle with paprika. Serves 4