Swiss chard in white wine sauce with tahita sauce on top

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, Side dishCuisine: Middle East, Arabic




Cooking time


Total time



Swiss chard is so versatile. I always do my best to make Swiss chard really tasty. Because I naturally find this vegetable less interesting. But prepared in this way, it is really incredibly tasty. So that’s the good news.


  • 1 kilo chard

  • 2 cloves garlic

  • 2 Onions

  • 100 ml dry white wine

  • 5 table spoon tahina

  • 1 Lemon

  • 80 gram pine nuts

  • 0,5 bouquet cilantro

  • 75 gram margarine

Cooking time

  • Finely chop the chard, wash it well.
    Finely chop the onions.
    Finely chop the garlic cloves.
  • Fry the onions nicely browned, then add the garlic for a few minutes.
    Then bake the chard on high heat for about 10 minutes.
    Turn down the heat and deglaze with the white wine.
    Now let the wine boil down.
    Bring it to taste with salt and pepper.
  • Meanwhile, make a paste from the tahina and 150 ml of water. Squeeze the lemon and add it. Look for yourself at the thickness of the tahina sauce. It must be a thick yogurt, so to speak. So add some water if necessary.
  • Fry the pine nuts until nice and brown in a dry frying pan.
  • Turn off the heat under the Swiss chard and add the butter. Stir until melted.
  • Spoon the chard into a bowl. Spoon the tahina sauce on top and spread the pine nuts over it. Garnish with the coriander.

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