Swiss chard salad with garlicky yogurt

Indulge in a flavorful experience with Swiss chard salad featuring creamy garlicky yogurt dressing for a delightful burst of flavors.

Ingredients:

• 1 medium red bell pepper
• 910g Swiss chard, leaves only, finely chopped
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 5 medium garlic cloves, minced
• 1 cup plain whole milk yogurt
• 1/4 cup tahini, at room temperature
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 1 tablespoon chopped flat-leaf parsley

Instructions:

1. Char the red bell pepper on a gas flame or under the broiler until it's charred all over. Place the pepper in a bowl, cover it, and allow it to steam for 10 minutes. Remove the skin and seeds, then dice it into small pieces.
2. Place the Swiss chard in a large colander positioned over the sink. Sprinkle 1 tablespoon of salt over the chard and massage it into the leaves. Let it sit for 1 minute, then rinse and press out the excess water from the chard.
3. In a large skillet, heat 2 tablespoons of olive oil. Cook 2 cloves of minced garlic until fragrant, approximately 1 minute. Add the Swiss chard and cook until it's tender for about 7 minutes. Mix in the roasted red pepper and cook for an additional minute. Transfer the cooked vegetables to a platter, spread them out evenly, and let them cool.
4. Combine yogurt, tahini, lemon juice, and the remaining 3 cloves of minced garlic in a medium bowl. Season the mixture with salt. Spoon the yogurt sauce over the cooled Swiss chard.
5. In a small skillet, warm up the remaining 1 tablespoon of olive oil. Add crushed red pepper and cook until it starts to sizzle, around 10 seconds. Drizzle the pepper-infused oil over the yogurt sauce. Garnish with chopped parsley and serve.

Summary:

• Calories: 1102 kcal
• Fat: 83 g
• Protein: 37 g
• Carbs: 74 g
• Potassium: 4455 mg
• Magnesium: 845 mg