Stewed Leafy Greens with Tahini

by Paula Wolfert
from Mediterranean Grains and Greens
(HarperCollins, 1998)
Serves 4

All around the Mediterranean you find dips — in a bowl or on a plate — usually assorted, always adorned and set out on the table before the meal. One of my favorites is made with leafy greens. One nice thing about this recipe is that the greens are interchangeable, depending on availability and season. Yes, each green has its unique flavor, but with tahini as the base, the recipe always seems to work.—Paula Wolfert

convert Ingredients
1 pound young, mild-flavored leafy greens (mallow, lamb’s-quarters, Swiss chard, flat-leaf spinach) or 1 cup fully cooked mixed leafy greens, finely chopped
1 garlic clove, crushed
1 tablespoon olive oil
1/2 cup homemade tahini sauce (see NOTE)
Salt
Freshly ground black pepper
Ground sumac

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Method
1. Steam the uncooked greens until tender and drain well. Press well to express all moisture.

2. In a small skillet over medium-low heat, saute the garlic in the oil until golden, 2 or 3 minutes. Add the cooked greens and cook, stirring 1 minute. Set aside to cool.

3. In a bowl combine the greens with 5 tablespoons of the prepared tahini sauce, mixing until completely blended. Correct the seasoning with salt and pepper. Transfer to a shallow dish. Thin the remaining tahini until it has the consistency of creamed soup. Drizzle over the greens and sprinkle with ground sumac.

NOTE: To make 1/2 cup homemade tahini sauce, blend 4 tablespoons of tahini with 3 tablespoons of lemon juice in the bowl of a food processor. Add 3 tablespoons of ice water, 1 crushed clove garlic, salt, and process until smooth. Thin with additional cold water to make 1/2 cup.

Recipe © 1998 Paula Wolfert. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.