A simple Turkish chard skillet with leeks, garlic, butter, and a small touch of cornmeal for body.
15 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the chard and chop it coarsely with the stems.
Slice the leeks into thin rings and finely slice the garlic.
Soften the leeks in butter and olive oil for 6 minutes.
Add the garlic and turn for 1 minute, until fragrant.
Add the chard and salt to the pan, cover, and let it collapse for 8 minutes.
Sprinkle in the cornmeal, add the black pepper, and stir for 3 minutes to bring the texture together.
Rest the pazi tavalisi in the pan for 4 minutes and serve warm.
💡 Tip: After washing the chard, let the water drain off; wet leaves create a boiling effect in the pan.
🍽️ Serving suggestion: Serve pazi tavalisi plainly without yogurt, with optional corn bread and ayran as a light dinner.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
7
g protein
18
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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