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CHARD SHALLOT ROLLS WITH CILANTRO RAITA
1 cup oil
1/2 lb shallots, thinly sliced (2 cups)
8 medium Swiss chard leaves, stems trimmed flush with leaves
1 small garlic clove
1/2 teaspoon fine sea salt
1/2 cup chopped fresh cilantro
1 cup whole-milk yogurt
Heat oil in saucepan over moderately high heat, then fry shallots (stir occasionally), until golden brown, transfer to paper towels to drain, spreading evenly and cool.
Cook chard leaves in a large pot of boiling salted water until tender (about 2 minutes), transfer to a bowl of ice and cold water to stop cooking, drain well and pat dry.
Halve each leaf lengthwise, discarding rib, place 1 tbsp shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
Mash garlic to a paste with sea salt and purée with cilantro and 1/4 cup yogurt in a blender, transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita. Makes 4 first-course or side-dish servings.
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