Swiss Chard Tzatziki (Yogurt Dip)

1. Blanch and chop the chard:

   Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chard leaves. Cook until tender, about 3 minutes.

   While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, remove it with a slotted spoon and put into the ice bath to stop the cooking.

   When the chard has cooled, remove it from the ice water and bunch it into a ball. Wrap it in a paper towel and squeeze hard to remove excess moisture.

   Chop up the chard.
2. Combine tzatziki ingredients:

   Put the Greek yogurt, chopped chard, chopped mint, garlic, salt, olive oil, lemon zest and lemon juice in a medium bowl. Stir to combine. Chill until ready to use (can make up to 3 days ahead).
3. Toast the pita bread:

   Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy sheet pan or broiling pan, not a thin 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 under a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
4. Serve:

   Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges.

Recipe inspired by one in Martha Stewart Living Magazine.

Links:

Wikipedia on tzatziki