1 cup finely chopped Swiss chard leaves (ribs removed)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt (or soy yogurt)
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves.
Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water
for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice
bath to stop the cooking. Drain and set aside.
Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the
yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling
pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita
wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5
minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
Yield: Serves 4.