|Swiss Chards with Bulgur in Olive Oil|
- ¼ cup olive oil
- 1 onion, sliced
- 3 cloves garlic, sliced
- 2 bunches of Swiss Chards (about 6 large leaves)
- 2 table spoons No 2 or No 3 bulgur
- pinch of crushed red peppers (optional)
- salt and pepper to taste
For the garlicky yogurt sauce:
- 1 cup yogurt
- 1-2 cloves garlic, minced
Directions:Wash Swiss chards. Remove the toughest parts of the stalk, discard. Cut the rest into pieces about ½ “ thick. It will make about 4 cups of cut chards.
Place bulgur in a strainer and wash it, set aside. It will absorb some water and will cook easily.
Heat olive oil in a pot over medium heat. Add onions, garlic, and crushed red pepper (optional) and sauté for about 5 minutes. Add Swiss chards, bulgur, and black pepper. Cover the lid and let it simmer over low heat. The idea of cooking it over low heat is to let the chard release its juices so that you won't have to add any water to cook it. It will take about 15 minutes to cook. Add salt and remove from heat. Serve hot or at room temperature with plain yogurt or with garlicky yogurt.
|Sliced onions and garlic with rinsed bulgur|
|Swiss chards cooked, ready to be served|
|Swiss chards with bulgur in olive oil|
Afiyet Olsun! Bon Appetit!