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Chard Stems with Tahini
  -   Selek in Tahineh
4 salad  
30 min  
In Lebanon and Turkey stuffed chard leaves are very popular, but that leaves a lot of stems. This salad recipe makes good use of those stems, regardless of what recipe they are left over from.



Chard Stems (1)
Salted Water
Tahini Dressing (2)
-- Garnish
Nigella seeds or
Pomegranate seeds
Make   -   (30 min - 5 min work (exclusive of making the dressing))
  1. Make the Tahini Dressing, if you don't have it on hand.
  2. Cut CHARD STEMS into lengths of about 2 inches.
  3. Bring plenty of lightly Salted Water to a boil.
  4. Dump the Chard Stems into the boiling water over high heat. Cover, and when it returns to a boil turn to a simmer and simmer for about 6 minutes more. Sample the stems for tenderness. When tender, but not too soft, quench them in cold water. Drain very well.
  5. Tumble the Chard Stems with the Tahini Dressing and Garnish as desired.
  6. Serve lightly chilled or at room temperature
  1. Chard:   Many recipes for Chard (Sold in most markets as "Swiss Chard") use only the leaves. This appetizer is an good use for the stems, which constitute about 40% of your purchase. For details see our Chard / Swiss Chard page.
  2. Tahini Dressing   A much used dressing in the Levant and very easy to make - see our recipe Tahini Dressing.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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