This is essentially a greens tzatziki, the Greek condiment, or a greens raita, the Indian condiment, depending on your culinary adventure of the moment. It can be served with pita bread wedges, alongside curries, or used as a sauce for pasta–hot pasta or pasta salad. I think this would make a good dressing for radish salad, carrot salad, potato salad, kohlrabi salad, celeriac salad, etc., though I might use sour cream and/or mayo instead of yogurt, or perhaps a combination. The chard or other greens can be lightly cooked or raw, though I might cook collards and curly kale. If you don’t have greek-style yogurt on hand, put your yogurt into a colander lined with cheesecloth and let it drain for 15 minutes or so, not for a long time or you’ll end up with yogurt cheese.

2 c chard, stemmed and chopped; or other greens
1 clove garlic, chopped
salt, to taste
1 1/2 c thick yogurt, plus extra if necessary
1 T extra-virgin olive oil
1 T (fresh) lemon juice or mild vinegar
1/2 – 1 t ground cumin
pinch cayenne pepper
fresh chopped herb, for garnish (cilantro is classic), optional

1. If cooking the greens, cook until just tender, per your preferred method (I like to steam them.) Remove to a colander and, using a wooden spoon, press out some liquid. It doesn’t have to be really dry. If going raw, go to step 2.

2. Put all the ingredients in a food processor and whizz until the desired consistency is reached. You may want it to be smooth, like a purée or a little chunky. Add more yogurt if the mixture seems too thick. Taste for seasonings.

3. Garnish with fresh chopped herb, if using.