Braised Greens Take a Creamy, Spicy, Crunchy Turn

Every two weeks, frequent traveler and cookbook author Yasmin Khan takes us to a different locale by way of a cookbook that captures its essence. This week, she explores Greg and Lucy Malouf's Saha: A Chef's Journey Through Lebanon and Syria to give us a recipe for braised Swiss chard with crunchy pine nuts and tahini sauce—a hearty, creamy side dish with a surprising kick that's truly representative of Levantine cuisine.

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