Swiss Chard Tzatziki (Yogurt Dip)

Ingredients

• 3 large leaves swiss chard 
• 1 cup greek yogurt plain
• 1.5 Tbsp mint leaves fresh chopped
• 1  garlic clove finely chopped
• 0.3 teaspoon salt 
• 1 Tbsp olive oil extra virgin 
• 1 teaspoon lemon zest 
• 1 Tbsp juice of lemon 
• 3 9-inch pita breads ( diameter)
• 4 servings olive oil for drizzling on to the pita bread

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• broiler
• slotted spoon
• pastry brush

Directions

1. Blanch and chop the chard: Bring a 1 or 2 quart saucepan, half filled with water, to a boil.
2. Add the chard leaves. Cook until tender, about 3 minutes.
3. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, remove it with a slotted spoon and put into the ice bath to stop the cooking.
4. When the chard has cooled, remove it from the ice water and bunch it into a ball. Wrap it in a paper towel and squeeze hard to remove excess moisture.
5. Chop up the chard.
6. Combine tzatziki ingredients:
7. Put the Greek yogurt, chopped chard, chopped mint, garlic, salt, olive oil, lemon zest and lemon juice in a medium bowl. Stir to combine. Chill until ready to use (can make up to 3 days ahead).
8. Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy sheet pan or broiling pan, not a thin cookie sheet or your cookie sheet will warp).
9. Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly.
10. Place under a broiler. Broil for 5 minutes or until the pita bread starts to toast.
11. Remove and let cool for a minute.
12. Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges.