Swiss Chard Salad with Garlicky Yogurt
This Cypriot salad, which is traditionally served as part of a meze along with a glass of anise-flavored raki, is particularly refreshing. Instead of blanching the Swiss chard in boiling water, Musa Dagdeviren rubs salt into the leaves and then wilts them in a warm skillet, thus retaining all the vibrant color and flavor. Delicious, Quick Side Dishes
July 2004