This side dish, adapted from the Saha cookbook, is a simple yet delicious way to spruce up your daily greens. The chard is first braised, then smothered in a garlicky tahini sauce, before being topped with buttery pine nuts. I like to serve it with a sprinkle of Aleppo pepper, a type of dried ground red pepper milder than red chiles, like cayenne, but with more heat than paprika. You can find it in larger supermarkets, Middle Eastern stores, or online. Feel free to substitute the chard with any seasonal green of your choice, such as spinach, kale, or collards.

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