Chard with bulgur

The leafy vegetable that is in the same species like beetroot has Calcium, iron, magnesium as well as Vitamin C. It is one of the most important vegetable of Aegean eating. Generally mature chard leaves with stalks are sauteed or typically made dolma. Today’s recipe is a meal itself and really delicious, even children who don’t eat chard will love it! Be careful, if you consume chard with yogurt, the nutritional value of iron in chard will be lost.

  • 350 gr chard (chopped)
  • 1 onion (cut in mini cubes)
  • 1/4 cup bulgur
  • 1 T red pepper paste (preferably from Adana)
  • 1 T butter
  • 3/4 cup hot water
  • black pepper, salt
  • Wash and trim chard. Put the butter in a pan and saute cubed onion. Add red pepper paste and the chopped chard. Sprinkle fresh black pepper flakes and salt. Put bulgur and hot water. Stir well, cover and simmer until cooked.

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