Wilted Swiss Chard and Spinach with Lemon-Tahini Dressing
Lemon-Tahini Dressing:
- 1⁄2 cup tahini
- 1⁄4 cup water
- 1⁄4 cup freshly squeezed lemon juice
- 2 teaspoons balsamic vinegar
- 3 cloves garlic, minced
- 1⁄2 teaspoon coarse sea salt
- 8 packed cups chopped red chard (others can be used), cut into bite-size pieces
- 8 packed cups chopped spinach leaves, cut into bite-size pieces
Instructions:
You can add bright red chard to give this dish color. Leaving on the spines adds more texture, but feel free to remove them.
For the dressing:
- Combine all the ingredients in an upright blender and blend until creamy.
- In a large sauté pan over medium heat, cook the chard and spinach down, stirring often, about 5 minutes.
- Transfer to a colander and drain.
- Combine the wilted chard and spinach with enough dressing to coat lightly and toss well.