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Swiss Chard with Tahini, Yoghurt and Buttered Pine Nuts

Chard is such a brilliant vegetable, it’s another brassica that gives double value for money and keeps on giving. The currants, sultanas or raisins add an appealing sweetness here. Spinach, plus the stalks, may be substituted in this recipe. Organic Swiss Chard and our homemade Jersery yoghurt are available for sale in our Farm Shop here at the Cookery School.


Serves 4

1.3kg (3lbs) Swiss chard

25g (1oz/1/4 stick) butter

2 tablespoons (2 1/2 American tablespoons) olive oil plus extra to serve

40g fresh (1 1/2oz) cashew nuts or almonds, roughly chopped

1 garlic clove, very thinly sliced

4 tablespoons (2 1/2 - 5 American tablespoons) currants, sultanas or raisins

sea salt and freshly ground black pepper

sweet paprika, to garnish

flatbread or pitta, to serve

Tahini and Yoghurt Sauce

50g (2oz) light ‘untoasted’ tahini paste

50g (2oz) thick natural yoghurt

2 tablespoons (2 1/2 American tablespoons) freshly squeezed lemon juice

1 garlic clove, crushed

a little honey, if necessary

First make the Tahini sauce.

Put all the ingredients in to a bowl with 2 tablespoons (2 1/2 American tablespoons) of water, season with a pinch of salt and whisk until smooth.  Taste and add a little honey, if necessary.  Set aside.

Separate the green chard leaves from the white stalks.  Cut both into 2cm (3/4 inch) wide slices but keep them separate.  Bring a large saucepan of well-salted water to the boil, add the chard stalks, simmer for 3-4 minutes, then add the leaves and cook for 2-3 minutes.  Drain and squeeze the chard well until it is completely dry.

Next, put the butter and olive oil in a large frying pan on a medium heat.  Add the nuts and toss them in the pan for about 2 minutes until golden.  Add the garlic and dried fruit and toss until they begin to turn golden.  Return the chard to the pan and toss until warm.  Season to taste.

Serve the chard with some of the tahini sauce on top.  Drizzle with extra virgin olive oil and a sprinkle of paprika.  Serve with freshly cooked flatbread or pitta.

Grow, Cook, Nourish *

This is a recipe by
Darina Allen
View all my recipes

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