(Pazı Cacığı - Malatya - East Anatolia Region)
Half a bunch of fresh Swiss chard; washed, drained, cut in medium-sized pieces
1 or 1 1/2 cups yogurt, plain
1-2 garlic cloves, mashed with salt
1-2 tbsp fresh dill, chopped
1 tbsp fresh dill, chopped
1/2 tsp Cayenne pepper
Extra virgin olive oil
Place the chopped Swiss chard in a pot, cover tightly and cook in its own juice at medium-low heat until the chard is tender. Let it cool down.
Mix the Swiss chard with the Garlic Yogurt Sauce. Drizzle it with olive oil and garnish with dill and paprika. Serve chilled.