Rainbow Greens Tzatziki

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A colorful, health‑forward tzatziki meze made with swiss chard, beet greens and spinach from My Greek Table Season 5. Embrace plant‑based longevity with Greek yogurt and vibrant greens.

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Rainbow Greens Tzatziki

By Diane Kochilas

Prep Time 15

Cook Time 10

Servings

Meze / Starters, Recipes, Season #5

Prep Time 15

Cook Time 10

Servings

Meze / Starters, Recipes, Season #5

Ingredients

Swiss chard
beet greens
spinach
extra‑virgin olive oil
garlic
mint
Greek yogurt
red wine vinegar
sea salt
black pepper
To serve: pita bread and falafel balls.

Instructions

Trim and steam greens until wilted.
Sauté minced stems with garlic and olive oil.
Mix yogurt, greens, mint, vinegar, olive oil, and seasonings.
Garnish with sautéed stems and serve with pita and falafel.

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Notes & Longevity Info
Combines probiotic yogurt with antioxidant‑rich greens. Plant‑based and Mediterranean.
Internal links: Greek Tuna Avocado Salad, Three‑Salad Greek Lunch.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Rainbow Greens Tzatziki