Swiss Card Stems with Yogurt Sauce

(Yoğurtlu Pazı Sapı)

Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 medium size onion, finely chopped
2 tbsp extra virgin olive oil

Garlic Yogurt Sauce:
1/2 cup Turkish yogurt, room temperature
1-2 garlic cloves, mashed with salt

Garnish:
1 tsp mint
1/2 tsp cayenne pepper or red pepper

Bring to boil some salted water in the pot, then throw the stems in it. Boil just 10 minutes and drain.

Meanwhile, saute the onion with olive oil for about 3-4 minutes. Add the stems, saute for about 2-3 more minutes.

Place on a service plate. Let it cool down. Whisk the yogurt with mashed garlic and place all over the them. Sprinkle some mint and red pepper over the top.

2 servings.