Strip any tough strings from chard stalks.
Cook in the boiling water until tender, 5 to 10 minutes.
Transfer to a colander to drain; pat dry.
Meanwhile, use a fork to mash garlic with salt to make a paste.
Mix in a small bowl with tahini.
Gradually whisk in lemon juice: at first it will thicken and turn very hard, but keep mixing!
Whisk in oil and enough water to yield a consistency for drizzling.
Arrange the chard on a platter.
Drizzle with 1/4 cup sauce and sprinkle with parsley.
Serve with more of the sauce on the side, if desired.
Tips
To make ahead: Refrigerate sauce (Step 3) for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
