Swiss Chard Tzatziki

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Credit: Martha Stewart Living
Chef & Child Ingredient of the Month, June 2013


1 cup Swiss chart, stemmed and finely chopped
1 garlic clove
¼ 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 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. Tzatziki can be refrigerated in an airtight container up to 1 week.

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4 servings, about 1¼ cups


Appetizer, Chef & Child

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