Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Swiss Chard Tahini Dip
Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. When picking Swiss chard, look for bright, full leaves. Avoid leaves that are yellow, discolored or wilted. This swiss chard tahini dip recipe (adapted from epicurious) is loaded with vitamins and minerals from the swiss chard as well as the tahini which is also rich in fiber and protein – not to mention how scrumptious it is!
- 2 bunches Swiss chard (about 1 1/2 lb)
- 2/3 cup extra-virgin olive oil
- 5 garlic cloves, finely chopped
- 1/2 cup tahini
- 1/3 cup lemon juice
Remove ribs and stems from Swiss chard and finely chop. Tear leaves into small pieces. Set leaves aside from ribs and stems. Heat 1/3 cup oil over medium-low. Cook ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes.
Add garlic; cook, stirring, about 1 minute. Add Swiss chard leaves by the handful and toss until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture.
Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 1/3 cup oil. Season with salt and process, adding more cooking liquid if needed, until the dip is creamy and only speckles of chard remain. This could take up to 5 minutes.
Drizzle with oil & serve with bread & lemon wedges!
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.