Swiss Chard Tzatziki

In an otherwise traditional tzatziki, Swiss chard stands in for cucumber, adding a wealth of nutrients; whole-wheat pita wedges bring fiber to the hors d'oeuvre.

  • Servings: 4
  • Yield: Makes about 1 1/4 cups
Swiss Chard Tzatziki

Photography: Yunhee Kim

Source: Martha Stewart Living


  • 1 cup green or red Swiss chard, stemmed and finely chopped
  • 1 garlic clove
  • 1/4 teaspoon coarse salt
  • 1 cup low-fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 2 whole-wheat pitas, cut into wedges and toasted


  1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

  2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.

Cook's Notes

Tzatziki can be refrigerated in an airtight container up to 1 week.


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