Rainbow Chard and Yogurt Dip

Experimenting with new chard dishes. This one is adapted from the Lokanta Helvetia recipe in Cemre Torun’s “Restoranlar Evde.” In the book, it’s actually called Chard with Béchamel. Here is another recipe featuring homegrown produce:

Ingredients (Serves 4):

- 2 bunches Swiss chard

- 3 cloves garlic, chopped

- 1 large onion, chopped

- 4 tbsp olive oil

- 1 tbsp plain flour

- 1/2 cup milk

- Salt, black pepper, pul biber to taste

- 1/2 cup yogurt, optional mixed with 3 large grated garlic cloves

- 1 tablespoon butter

- 1/2 teaspoon pul biber

Preparation:

1. Sauté chard in 1 tbsp olive oil until wilted. Set aside to cool.

2. Cook onion and garlic in 3 tbsp olive oil for 5 minutes.

3. Add flour, cook until color changes.

4. Gradually stir in milk.

5. Chop cooled chard, add to onion mixture, and stir until smooth.

6. Season with salt, pepper, and pul biber.

7. Melt 1 tbsp butter with pul biber for chili butter in a small pan.

8. Place chard in a serving platter, top with yogurt and drizzle with chili butter.

Enjoy your Rainbow Chard and Yogurt Dip!