1 lb Swiss chard stems, coarsely chopped
2-4 garlic cloves, mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
salt
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)
Boil the stalks in salted water until quite tender; drain. Transfer
to a food processor and puree. Add the garlic and process until well
blended, then add the tahini and salt to taste. With the machine
running, slowly add the lemon juice. Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if
desired.