Raita is usually made with cucumber and tomatoes but here's a version to make use of silverbeet. It’s a nice side dish to have with Indian curries.
Wash a bunch of silverbeet/Swiss chard and place it into an empty pot without cutting or drying it. Put the lid on and turn it on a medium heat. The moisture from the wash will be enough to steam it. After a couple of minutes, turn the greens over so that they cook evenly. Once they're wilted, dump them into a colander to cool and drain.
To about 1 cup of yoghurt, add 1tsp of salt and about 1tbsp of finely grated ginger. I pound the salt and ginger together in a mortar and pestle first.
Squeeze out excess moisture from the silverbeet then chop it up and add it to the yoghurt. Mix well, check the seasoning and serve.
note: you can use garlic instead of ginger to make it more like a tzatziki to serve with Greek or Lebanese food. You can also add chopped herbs like coriander or dill or parsley.
