Turkish Swiss Chard with Onion, Tomato, and Rice (Zeytinyagli Pazi)

Key Ingredients 

• Extra virgin olive oil: The characteristic of this dish is that it is cooked in olive oil (zeytinyağı), which provides a rich, full-bodied flavor and is healthy.
• Onion becomes sweeter and more mellow as it cooks, a lovely match for the slightly bitter chard in this dish. Either red or yellow onion would be lovely. 
• Red chili pepper adds a delicious but not overpowering spiciness and aroma to this lovely dish. Look for any red medium-hot pepper, such as Fresno. You can also substitute with 1/2 teaspoon of red pepper flakes.
• Garlic provides an aromatic foundation and pungency to the dish.
• Tomatoes: Diced canned tomatoes add body, thickness, and moisture to the dish, while double-concentrated tomato paste, a must-have ingredient in Turkish cuisine, adds rich, intense tomato flavor and color and helps thicken the texture.
• Swiss Chard: I love the earthy, slightly bitter taste of chard. When cooked, its initial raw bitterness mellows out quite a bit, and it becomes tender, with a hint of pepperiness too. You can use any color chard in this recipe.
• Rice: As it cooks, the rice absorbs liquid and releases starch that naturally thickens this dish and makes it more substantial, too. Short-grain baldo rice is a popular choice in Turkey, though arborio or long-grain varieties work well, too.

How to Cook Swiss Chard, Turkish Style

• Prep the Swiss chard. Wash 1 pound of Swiss chard, and halve the leaves through the stems lengthwise. Chop the leaves into 1/2-inch pieces. Set aside. 
• Sauté the aromatics. Heat 2 tablespoons extra virgin olive oil in a large, wide saucepan over a medium–high heat, add 1 finely chopped medium onion and sauté for 3 to 4 minutes until starting to soften. Add 1 seeded and finely chopped red chili pepper (such as Fresno), 4 finely chopped garlic cloves, 1 tablespoon double-concentrated tomato paste, and 1 cup diced canned or fresh tomatoes to the pan. Stir to combine and cook for 2 minutes. 
• Add the Swiss chard. Lower heat to medium and stir in the chopped chard, and gently combine until softened, 2 to 3 minutes. Add 1/2 cup rinsed rice and stir to combine well. 
• Simmer and steam. Add 2 cups hot water, season with a good pinch (about 1/2 teaspoon each) salt and freshly-ground black pepper, give it a good stir, then cover and cook for 20–25 minutes over a medium-low heat until the rice and vegetables are cooked and tender. 
• Steam and serve. Turn the heat off and leave to rest for 10 minutes, covered. Serve the vegetables and cooking juices with a dollop of yogurt and a drizzle of extra virgin olive oil over top.

What is Zeytinyağlı?

Zeytinyağlı is a category of dishes in Turkish cuisine where we cook vegetables, sometimes along with grains, gently with olive oil. 

We eat zeytinyağlı dishes at room temperature or chilled, especially in summertime. My family also loves this dish hot on cooler days, with a dollop of yogurt and a drizzle of extra virgin olive oil. Zeytinyağlı dishes are great to prepare ahead of time. In fact, leftovers taste even better the next day as the flavors develop.

Substitutions

• Use other greens: Spinach, kale, beet greens, or large leafy collard greens all work in place of chard. I sometimes like to add a few scallions and their greens, too.
• Use other grains: Substitute rice with coarse bulgur or quinoa. They will add wholesomeness and nutty flavor to the dish. 
• Use fresh tomatoes: Instead of a can of chopped tomatoes, you can use fresh, ripe tomatoes when they’re in season. As they may not have the same intense tomato flavor as canned tomatoes, you may need to add another tablespoon of tomato paste.

Perfect Pairings

When the weather is warm, we traditionally eat this dish cold or at room temperature as part of a mezze spread. On cold days, we enjoy it hot. Here are a few ideas for how to serve it. 

• Bread on the side: Serve this swiss chard recipe with crusty olive bread to mop up the delicious juices, along with a drizzle of extra virgin olive oil. Flatbreads can be lovely here too. 
• Dollop with yogurt: Plain yogurt is a major staple in Turkish cuisine that accompanies most savory meals. Its cooling, creamy, tangy taste is fantastic with savory dishes, and it is packed full of goodness and gut-friendly, too. I like using creamy whole milk Turkish or Greek yogurt, though you may opt to use a lower-fat or plant-based version, too.
• Add feta: Instead of yogurt, this dish is lovely topped with crumbled feta and a drizzle of extra virgin olive oil.
• Add a few eggs over: For a more substantial meal, you can crack a few eggs over the greens, cover, and cook—it is delicious!