1 cup finely chopped Swiss chard leaves (ribs removed)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
Bring a 1 or 2 quart saucepan, half filled with water, to a boil.
Add the chopped chard leaves.
Cook until tender, about 3-5 minutes.
While the chard is cooking, prepare a bowl with ice water for an ice bath.
When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking.
Drain and set aside.
Using mortar and pestle, grind the garlic and salt into a paste.
In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper.
Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp).
Drizzle olive oil on one side of the pita wedges.
Use a pastry brush to spread the olive oil more evenly.
Place in a broiler.
Broil for 5 minutes or until the pita bread starts to toast.
Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.