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1
Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning as needed, until charred all over.
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2
Transfer the pepper to a bowl, cover and let steam for 10 minutes.
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3
Peel and seed the pepper, then cut it into 1/4-inch dice.
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4
Put the Swiss chard in a large colander set in the sink.
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5
Sprinkle 1 tablespoon of salt over the chard and rub it into the leaves with your fingers.
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6
Let stand for 1 minute, then rinse the chard and squeeze dry.
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7
Heat 2 tablespoons of the olive oil in a large skillet.
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8
Add 2 of the minced garlic cloves and cook over moderate heat until fragrant, about 1 minute.
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9
Add the Swiss chard and cook, stirring, until tender, about 7 minutes.
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10
Add the roasted red pepper and cook for 1 minute.
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11
Transfer the vegetables to a platter and spread them in an even layer.
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12
Let cool.
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13
In a medium bowl, mix the yogurt with the tahini, lemon juice and the remaining 3 minced garlic cloves.
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14
Season with salt.
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15
Spoon the yogurt sauce over the cooled Swiss chard.
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16
In a small skillet, heat the remaining 1 tablespoon of olive oil.
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17
Add the crushed red pepper and cook over moderately high heat until the pepper begins to sizzle, about 10 seconds.
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18
Pour the pepper oil over the yogurt sauce.
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19
Sprinkle with the chopped parsley and serve.
