Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, swiss chard stems moutabbal/dip. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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.
Swiss chard stems moutabbal/Dip is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Swiss chard stems moutabbal/Dip is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Take Stems of 300g swiss chard
- Get 2 tablespoons tahini paste
- Make ready Half lemon juice
- Prepare salt
- Make ready 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?
Instructions 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.
So that’s going to wrap this up with this exceptional food swiss chard stems moutabbal/dip recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
