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-2 bunches green-stemmed Swiss chard (about 1 1/2 lb.)
-2/3 cup extra-virgin olive oil, divided, plus more
-5 garlic cloves, finely chopped
-1/2 cup tahini
-1/3 cup fresh lemon juice
-Kosher salt
-Toasted flatbread and lemon wedges (for serving)


1) Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

2) Heat 1/3 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5 to 7 minutes.

3) Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10 to 12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)

4) Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 1/3 cup oil. Season with salt and process, adding more cooking liquid if needed, until the dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

5) Transfer the dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.