Binnur's Turkish Cookbook

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Wednesday, January 06, 2010

Swiss Chard Stems with Yogurt Sauce

(Yoğurtlu Pazı Sapı)

<br />Swiss Card Stems with Yogurt Sauce
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 medium size onion, finely chopped
2 tbsp extra virgin olive oil

Garlic Yogurt Sauce:
1/2 cup Turkish yogurt, room temperature
1-2 garlic cloves, mashed with salt

Garnish:
1 tsp mint
1/2 tsp cayenne pepper or red pepper

Bring to boil some salted water in the pot, then throw the stems in it. Boil just 10 minutes and drain.

Meanwhile, saute the onion with olive oil for about 3-4 minutes. Add the stems, saute for about 2-3 more minutes.

Place on a service plate. Let it cool down. Whisk the yogurt with mashed garlic and place all over the them. Sprinkle some mint and red pepper over the top.

2 servings.

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4 Comments:

At 4:28 AM, Blogger ayla.bird said...

I made your red lentil soup for my boyfriend who's Turkish and he LOVED it. Thank you! =)

 
At 12:40 AM, Blogger Allie said...

Oh, this makes me happy. I love eating the stems of chard and beets. The yogurt looks wonderful with them!

 
At 10:49 AM, Anonymous tasteofbeirut said...

We do eat swiss chard stems in Lebanese cuisine with tarator sauce but i always thought it was too heavy for the vegetable. I like your version!

 
At 10:34 PM, Blogger insulinwhore said...

I made this dish tonight along with Pazi Sarma and it was very good! Thank you for the recipe! :)

 

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