Swiss chard with tahini, yoghurt & buttered pine nuts

Chard leaves are some of the most popular greens in Jerusalem. They have a fantastic sharp aroma and tend to hold their texture when cooked. We love stuffing them and sautéing them with herbs and various spices. Garlic is essential! Paired with tahini and yoghurt, they make a remarkable side dish — sharp, full of flavour and yet not too dominant to overshadow most main courses. Try it next to Mejadra or Lamb shawarma