Chef Moshe Basson’s Stewed Leafy Greens and Tahini Dip

This savory dish was originally made with mallow leaves, a green that
grows abundantly around the Mediterranean and the U.S. You can
substitute chard, spinach, or a mixture of the two.

Makes 4 servings

Ingredients:

1 pound young, mild-flavored leafy greens (mallow, lamb's-quarters,
Swiss chard, flat-leaf spinach) or 1 cup fully cooked mixed leafy
greens, finely chopped
1 clove garlic, crushed
1 tablespoon olive oil
1/2 cup homemade tahini sauce (see note)
salt and pepper
ground sumac

Preparation:

Steam uncooked greens until tender and drain well. Press to express
all moisture.

In a small skillet over medium-low heat, sauté the garlic in the oil
until golden, 2 or 3 minutes. Add the cooked greens and cook, stirring
1 minute. Set aside to cool.

In a bowl combine the greens with 5 tablespoons of the prepared tahini
sauce, mixing until completely blended. Correct the seasoning with
salt and pepper. Place in a shallow dish. Thin the remaining tahini
until it has the consistency of creamed soup. Drizzle over the greens
and sprinkle with ground sumac.

Note: To make 1/2 cup homemade tahini sauce, blend 4 tablespoons
tahini with 3 tablespoons lemon juice in the bowl of a food processor.
Add 3 tablespoons ice water, salt and 1 crushed clove garlic and
process until smooth. Thin with additional cold water to make 1/2 cup.

Source: Mediterranean Grains and Greens