Chard is a wonderful vegetable that represents an entire rainbow in every bunch. Not only is it fun to
look at, but also tasty and extremely nutritious. It ranks up there with spinach in terms of nutritional
value.

Today we’ll be making a couple of quick and easy international dishes using chard. The first is Chard
Namul. Namul is a Korean side dish consisting of any number of seasoned edible leaves or grasses. The
second is a Chard and Feta dip as an homage to the Arabic Fatayer, a pie which can consist of meats,
vegetables, cheese even eggs. Since pie is not a practical item to make in a 10×10 tent with no oven, I
thought it would be fun to take the flavors traditionally used in a Fatayer and compose them into a dip.

Chard Namul
8 ounces of chard, stems and leaves (approximately 1 bunch)
1 clove of garlic
1 green onion
2 tsp soy sauce
2 tsp sesame oil
2 tsp toasted sesame seeds
Red pepper flake to taste (optional)

1) Wash the Chard
2) Cut the stems from the leaves then into ½ in pieces.
3) Rough chop the leaves.
4) Drop the stems into a large pot of vigorously boiling water, after about 30 seconds drop the
chopped leaves into the same pot and boil for another 30 seconds.
5) Strain the chard and drop it into a bowl of ice water to cool quickly.
6) When it is cool, remove it from the water and squeeze out excess water.
7) Place the Chard to a large mixing bowl and add the remaining ingredients.
8) Mix well.
9) Serve chilled or at room temperature as an exciting side dish.

Chard and Feta Dip
1 pound washed and chopped Swiss chard
2 Tbs olive oil
1/2 cup chopped green onions
2 cloves garlic
½ to 1 tsp chili flake depending on taste
1/3 cup walnuts or pinenuts, chopped fine
2 tsp ground sumac or lemon zest
½ cup crumbled feta cheese
2 oz cream cheese or for a more robust flavor you can use chevre
Salt to taste

1) Wash the Chard
2) Cut the stems from the leaves then into ½ in pieces.
3) Rough chop the leaves.
4) Drop the stems into a large pot of vigorously boiling water, after about 30 seconds drop the
chopped leaves into the same pot and boil for another 30 seconds.
5) Strain the chard and drop it into a bowl of ice water to cool quickly.
6) When it is cool, remove it from the water and squeeze out excess water.
7) Heat the oil in a large sauté pan and sauté the onions and garlic until just soft.
8) Remove the pan from the heat and add in the Chard, mixing it well with the onions and garlic.
9) Add the remaining ingredients to the pan. The residual heat from the begin to slightly melt the
feta and cream cheese. Mix it together well until it is of a spreadable consistency.
10) Check for seasoning and add salt if necessary.
11) Place in a serving bowl and chill until ready to serve.
12) Serve with pita chips or crackers. Alternatively, you could make a pie with it.

Notes:
-If you would like to have a hot dip just mix the blanched and shocked Chard with all the other
ingredients, place them in an oven safe dish and bake at 350 until creamy.

-Sumac is a popular Middle Eastern Spice made from the dried red berries of the Rhus Coriaria
shrub. Though related to poison sumac this variety is safe to eat. It has a flavor reminiscent of
fresh lemon juice, without the acid present in the lemon. For this reason lemon zest makes an
excellent substitute. You can find it at most Middle Eastern food markets, I got mine at Turkuaz,
just off Harrison in downtown Cary.