Swiss chard with tahini, yoghurt & buttered pine nuts from Jerusalem (page 88) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kate_8v3dzp on April 05, 2026

    I only had greens from my garden and when I boiled them they shrank to nothing, so I stirred them into the tahini sauce and we used flatbread to eat it up! Delish!

  • bernalgirl on February 14, 2026

    This is probably pretty fantastic on its own but I was bringing it to a dinner and expanded the recipe by adding lacinato kale (blanched a minute longer than the chard stems) and two Delicata squash roasted with olive oil and harissa. I also used slivered almonds in place of pine nuts and added a teaspoon of za’atar to the yogurt sauce. It received rave reviews and I’d absolutely make it again, even with just chard.

  • bernalgirl on February 14, 2026

    This is probably pretty fantastic on its own but I was bringing it to a dinner and expanded the recipe by adding lacinato kale (blanched a minute longer than the chard stems) and two Delicata squash roasted with olive oil and harissa. I also used slivered almonds in place of pine nuts and added a teaspoon of za’atar to the yogurt sauce. It received rave reviews and I’d absolutely make it again, even with just chard.

  • Jardimc on August 25, 2025

    @TrishaCP called it - lily gilding! What with the wine, and pine nuts and tahini sauce! But as usual, YO is masterful and the chard was delicious.

  • acwebb2 on July 29, 2025

    The chard itself was just ok, it didn't have much flavor and the prep was time consuming. The sauce and toasted pine nuts were incredible, you could slather them on a piece of cardboard and it would be delicious.

  • lholtzman on January 28, 2025

    I’ve made this twice now. You can steam the chard if you want, but I also found it easiest to cook everything in a wok. I used dry sherry the first time and it worked. Second time I used wine and it imparts a much subtler flavor. If you want the tahini paste a little looser, add a small amount of water to get preferred consistency.

  • KarinaFrancis on October 18, 2024

    Great back pocket side dish and can be flexible. Next time I’ll add a pinch of chilli, maybe some lemon to the greens. One to repeat

  • dosojosazules on May 11, 2024

    Loved this. Favorite way to eat chard.

  • Ganga108 on September 05, 2022

    This dish punches above its weight. It turns the common greens into an amazing dish. A bit of prep work involved (chopping), but very much worth it. I might use a few pulses of the food processor next time. I took note of comments here that said to dice more finely and cook longer - glad that I did. I prefer greens sliced thinly anyway, rather than chunky. A DELICIOUS dish. The yoghurt-tahini-lemon-garlic sauce is an important component - the pairing with the greens is magical. Buttery pine nuts provide texture. A few pots and pans, and utensils to wash, but worth the effort. This recipe will go up there as a firm favourite with the greens gratin I made recently from Lulu's Table. Note that I didn't use the sweet paprika - truly I forgot but don't think it needs it anyway (although listed in ingredients here it is optional). Also I cooked enough greens that there are leftovers for some buttery spinach rice, or another gratin. Or I just might make this dish again.

  • anya_sf on August 31, 2021

    We enjoyed this. Made 1/2 recipe, which was just enough for 3, but the full amount of sauce since we had it with mejadra, which can be dry. Blanched the chard ahead of time so this was a quick saute while the mejadra steamed.

  • DePollepel on August 25, 2021

    note very special

  • TrishaCP on February 22, 2021

    This is a very flavorful way to cook chart. The yogurt sauce really gilds the lily. I didn't think it was any more time-consuming than prepping chard for a simple sauté.

  • cultus.girl on November 27, 2018

    Great flavours. I agree it is a little time consuming however well worth it and I next time I would do the chopping well ahead.

  • adelina on November 21, 2016

    I like the sauce. My mom makes a similar recipe with spinach and serves with garlic yogurt. I agree that the chard was not chewy enough and next time I will.so I e the chard more thinly for cooking and don't forget using the most important ingredient -wine!

  • chriscooks on October 31, 2015

    The sauce is fantastic. It can be used for lots of other purposes. The chard was a problem. I followed the directions closely but ended up with chewy chard that was unappealing. The flavors were great but the texture did not work. Maybe it depends on the age of the chard?

  • Rutabaga on February 16, 2015

    This a wonderful way to enjoy chard. The tahini yogurt sauce is also great for other dishes; we served it with the mejadra recipe in the book, as suggested by the authors, and that sauce definitely elevated the dish. You could also substitute other vegetables for the chard. Although this is a little more work than some vegetable side dishes, most of the work can be done in advance, and the final sautee of the garlic and chard takes no more than 10 minutes.

  • jenniesb on February 16, 2015

    Made this for Superbowl 2015. I made this in a dutch oven enameled pot and took it off the heat after sauteeing the pine nuts because the butter was starting to get really brown. I added the garlic and let it sweat off the heat, then put it back on and proceeded with the rest of the recipe. I also added currants to my version when the wine was cooking down - I love the savory-sweet contrast.

  • saladdays on January 15, 2014

    Definitely recommend serving this with mejadra which is also in this book, the pine nuts and tahini sauce are really excellent, mejadra can sometimes be dry so the sauce provides extra moisture.

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