Chard, or saleq, is one of the most popular greens in Palestine. It often gets stuffed with rice, braised or made into a dip with tahini. This classic yet simple dish, adapted from my book “Boustany” (Ten Speed Press, 2025), uses these succulent, mildly sharp leaves, which are sautéed and then topped with crispy onion. They pair beautifully with tahini sauce.
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