2-3/4 pounds Swiss chard
2- 1/2 tablespoons butter
2 tablespoons olive oil
scant 5 tablespoons pine nuts
2 small cloves garlic, sliced very thin
1/4 cup dry white wine
sweet paprika, to garnish
salt and pepper

Tahini and Yogurt Sauce
3 1/2 tablespoons light tahini paste
4 1/2 tablespoons Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 clove garlic, crushed
2 tablespoons water

Start with the sauce. Place all ingredients in a medium bowl, add a pinch of salt, and stir well with a small whisk until you get a smooth, semistiff paste. Set aside.

Use a sharp knife to separate the white chard stalks from the green leaves and cut both into sliced 3/4 inch wide, keeping them separate. Bring a large pan of salted water to boil and add the chard stalks. Simmer for 2 minutes, add the leaves and cook for another minute. Drain and rinse well under cold water. Allow the water to drain and then use your hands to squeeze the chard until it is completely dry.

Put half the butter and the 2 tablespoons olive oil in a large frying pan and place over medium hear. Once hot, add the pine nuts and toss them in the pan until golden, about 2 minutes. Use a slotted spoon to remove them from the pan, then throw in the garlic. Cook for about a minute, until it starts to become golden. Carefully pour in the wine. Leave fort a minute or less, until it reduces to about one-third. Add the chard and rest of the butter and cook for 2 to 5 minutes, stirring occasionally, until the chard is completely warm. Season with 1/2 teaspoon salt and some black pepper.

Divide the chard among individual serving bowls, spoon some tahini sauce on top, and scatter with pine nuts. Finally, drizzle with olive oil and sprinkle with some paprika, if you like.

– Jerusalem