Swiss Chard Stalk and Tahini Dip

• 1 pound Swiss chard stalks, coarsely chopped (about 4 cups)
• Salt to taste
• 2 to 4 garlic cloves (to taste), peeled, green shoots removed
• 1/2 cup sesame tahini, stirred if the oil has separated
• 1/4 to 1/2 cup freshly squeezed lemon juice, to taste
• 1 tablespoon extra-virgin olive oil

1. Steam the chard stalks about 15 minutes or until tender when pierced with a fork.
2. Drain well, and allow to cool.
3. Place in a food processor fitted with the steel blade.
4. Puree, stopping the machine from time to time to scrape down the sides.
5. In a mortar, mash the garlic with 1/2 teaspoon salt until you have a smooth paste.
6. Add to the chard stalks.
7. Process until smooth.
8. Add the tahini, and again process until smooth.
9. With the machine running, add the lemon juice and salt to taste.
10. Stop the machine, taste and adjust seasonings.
11. Transfer the dip to a wide bowl.
12. It will be a little runny (unless the tahini you used was thick) but will stiffen up.
13. Drizzle on the olive oil and serve.

chard stalks, salt, garlic, sesame tahini, freshly squeezed lemon juice, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1012833 (may not work)