What is swiss chard? Well according to the Farmers’ Almanac “The name chard comes from the French word carde, which refers to an artichoke or cardoon.” I guess the stems reminded someone of an artichoke. Well, it is a wonderful leafy green and today I am giving you a recipe for a dip that uses up a big bunch of chard. (You could also substitute other leafy greens in this recipe and you could also use it as a pasta sauce or a sauce for grilled meats.)

Swiss Chard Dip

Take one large bunch of chard and separate the leaves from the stems. Sauté just the stems with several cloves of garlic in at least a ¼ cup of olive oil. If you like garlic, add more! When the stems get tender, add the leaves to the pan. While leaves are cooking, add ¼ – ½ cup walnuts, pine nuts or other softer nut to a food processor or blender. When leaves have collapsed, put everything including the olive oil in the food processor or blender. Blitz the contents until you have a nice consistency and add salt, pepper, and vinegar to taste as well as parmesan cheese or nutritional yeast. Let cool if using as a dip.

Store in refrigerator for up to 3 days.