Chard Sauté (Pazı Sote)

I was at the farmer's market and saw chard and it's big, green leaves while they were resting on a display and I couldn't figure out what to do with them. The farmer suggested dolma and ensured that it would be delicious because the leaves are very tender and fresh. But Fatma Anne suggested sauté and I obeyed. It was very quick and simple and very delicious indeed. 

Ingredients:

Chard, two stalks 

1 Onion

Bulgur, three table spoons

Olive oil

Paprika

Salt

Boiled water, 100 ml

Preparation:

Finely dice the onion and fry a couple of minutes with the olive oil in a large pan. 

Add paprika and salt. 

Dice chard leaves coarsely, 2 cm apart, wash carefully, drain and add to the pan. Chard leaves are very voluminous in the beginning but then become very flat. So don't be alarmed if they don't fit the pan, add in groups. 

When the leaves are all added and water comes out and be absorbed again, add bulgur and hot water. 

Cook for 10 minutes, lid off, then turn the heat off and close the lid. Let it rest for 15 minutes.