I don’t know why it is called Swiss chard in English but we call it pazı. Very short and easy. Pazı is also used instead of yufka, which is Turkish pastry leaves, mostly by old people. So, I guess why we call the vegetable pazı is about the big size of the leaves.
WE cook pazı with rice, bulgur, ground beef or all alone. Pazı sarması is also one of the most populer dishes made with chard.
In this recipe I don’t use the stalks of the chard as they need more time to cook then the leaves. I don’t thraw away the stalks by the way. I cook a delicious soup with them. You can make the same or if you don’t want to eat two dishes made with same ingredient at the same time, you can just chop and freeze the stalks to use later.
Enjoy the recipe…
- 1 bunch of Swiss chards, chopped,
- 1 onion, chopped,
- 1/2 cup thick bulgur,
- 1 tablespoon tomato paste
- 1 tomato, chopped,
- 3-4 tablespoons vegetable oil,
- 2 cups of boiling water,
- Heat vegetable oil in a pan,
- Add into the chopped onion and sautee until tender,
- Add the tomato paste and sautee until smells good,
- Add tomato and cook until tender,
- Add into the chopped Swiss chards, stir well,
- Sautee until it changes colour,
- Add into the bulgur, water and salt, stirr well,
- Cover the lid and cook in low heat until the bulgur is soft.