Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, swiss chard stems moutabbal/dip. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Swiss chard stems moutabbal/Dip is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Swiss chard stems moutabbal/Dip is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for Swiss chard stems moutabbal/Dip. Suitable for #vegan An easy way to cook the stems of the chard. We usually make it in Lebanon along with swiss chard pies as a dip. The Spruce / Julia Hartbeck Serve hot, warm, or at room temperature with a squeeze of fresh lemon juice.
To begin with this recipe, we have to first prepare a few components. You can have swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Prepare Stems of 300g swiss chard
- Make ready 2 tablespoons tahini paste
- Make ready Half lemon juice
- Prepare salt
- Get 2 garlic cloves, crushed
Swiss chard, red chard, golden chard, or rainbow chard. Whatever type of chard you have on hand has bright, stiff stems and deeply grooved, bumpy leaves. The difference in texture between the stems and leaves should reveal to even the novice cook that these two parts do not cook at the same rate and time. QUESTION: Can you eat the stems of Swiss chard?
Steps to make Swiss chard stems moutabbal/Dip:
- Boil the stems for 10 minutes (i had rainbow chard which was amazing to add some colors to the dish 🌈)
- Drain the cooked stems and move to the blender. Add the other ingredients and mix for a few seconds
- I prefer not to over blend it because i love the small bits of the chard
- Top with olive oil and enjoy it!
The difference in texture between the stems and leaves should reveal to even the novice cook that these two parts do not cook at the same rate and time. QUESTION: Can you eat the stems of Swiss chard? How do you prepare them? -Kim F. ANSWER: Swiss chard has leaves that are more tender and delicate than most large, leafy greens—and the same goes for the stems. So while many people prefer not to eat the stems of greens like collards, simply removing and discarding them before they cook the greens, you can definitely enjoy eating the stems of.
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