Swiss Chard Tzatziki

Our swiss chard has taken off in the garden.  While Thomas weeded yesterday he picked up the pieces he broke off while weeding.  This gave me a large quantity of chard to deal with in a timely manner.  This is one of the recipes I made, Thomas was skeptical, but it turned out amazing, a bit like a spinach dip, only not.  We ate every last bite.  The only variation I will explore in the future is to make more of it at a time.  It was so good in fact, I forgot to take a picture before we were done eating.  SO this is the remnants of the final bites.

Recipe from Martha Stewart

Swiss Chard Tzatziki

Serves 4
Makes About 1 1/4 Cups

Ingredients
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

Directions
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.
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, bread or crackers. Tzatziki can be refrigerated in an airtight container up to 1 week.