Winter Greens Dip

|This dip is packed with flavour making it healthy and moorish|cavolo nero chard kale rainbow chard spinach swiss chard|80ml extra-virgin olive oil plus extra5 cloves garlic finely sliced1 leek finely sliced1 bunch chard trimmed of 3/4 of the stalk and finely chopped3 handfuls spinach2 tsp ground cumin1 tsp sweet smoked paprika250g thick plain yoghurt80g pinenuts toasted briefly in a dry frypan1 lemon|In a wide-based pot add 80ml of oil and cook the garlic until fragrant. Add the leek and cook for five minutes. Add the chard and cook for another 10 minutes over low heat with the lid on stirring through every now and then.Add the spinach cumin and paprika and if the pot is too dry a splash of water. Cook for another five minutes season and set aside to cool.If the greens are quite wet drain off a little liquid then puree with the yoghurt and half the pinenuts until you have a smooth paste. Spread on to your serving plate squeeze over some lemon scatter over the remaining pinenuts dress with a little oil and serve with flatbread.|10.00 minutes|10|Good Food