Chard with Oil

The traditional way of preparing Swiss chard is to separate stalks from the leaves — the leaves are used for this dish while the stalks are used for Chard Mutabal (recipe follows). Since the two have different textures and cooking times, it’s best to prepare them separately. Sılıq Bil Zeyt is such a light and beautiful dish that it can accompany meat and chicken or be served plain as an appetizer.