Swiss Chard with Lemony Tahini and Cashews

This is also great with collards or kale.
This recipe serves 4

Ingredients:
1/2 c tahini
juice, and yes Liz, ZEST, of 1 large lemon ( :
1 garlic clove, peeled and smashed
2 lbs. chard, collards, or kale
3 T olive oil
2 c chopped onions (Ben can do this!)
1/2 c roasted cashews broken in pieces

Directions:
process the tahini, 1/4 c juice, zest (don't leave this out Liz....) and garlic in a food processor. Add 1/3 to 1/2 c cold water until smooth. Add S & P.
Wash greens and cut into 1/2 in. pieces. Heat the oil in a large non-stick skillet, add the onions and cook over high heat, stirring constantly, for 3 min. Add greens and cook over high for 5 min. Add a pinch of salt and continue cooking for another 5 min. Transfer to a platter, drizzle with the tahini sauce, and sprinkle with cashews.