Swiss Chard Tzatziki

Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version replaces the cucumbers with Swiss chard and is delightful with toasted pita. You can sub kale, spinach, beet greens, or other hearty, leafy green for the chard.

Yield: Serves 4.


  • 1 cup finely chopped Swiss chard leaves (ribs removed)
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • A dash of cayenne (optional)


1. 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 strainer and put into the ice bath to stop the cooking. Drain and set aside.
2. 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.
3. 3 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.
4. Serve the tzatziki with the pita wedges or fresh cut veggies.

Adapted from: