A double gift to have both Swiss chard and beets in the same box. They are relatives, so cut those beet greens off and use them with the chard in the recipe for Swiss Chard Dip with Garlic, Yogurt and Dill down below, recipe courtesy of the New York Times. Love the easy way to wilt greens in that recipe.
Ingredients:
10 ounces Swiss chard (and beet greens) 3/4 cup sliced green onions 1/2 cup plain Greek yogurt 1/2 cup cream cheese, softened 1/2 cup chopped dill 2 tablespoons chopped parsley 2 garlic cloves, pressed 2 teaspoons lemon juice 1 teaspoon lemon zest 1 teaspoon cumin 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons extra virgin olive oil
Preparation:
Put chard in a colander in sink. Pour boiling water over the leaves to wilt. Let cool completely, then use your hands to squeeze out all the water. Coarsely chop and set aside.
In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, lemon juice, zest, cumin, salt and pepper. Drizzle in olive oil and blend until smooth. Scape mixture into a bowl and stir in Swiss chard. Cover and refrigerate at least 30 minutes. Will keep up to 4 days. Before serving, add more salt, pepper and/or lemon juice.