At his restaurant, Mikla, in Istanbul, chef Mehmet Gürs opts for foraged, wild greens when possible—in the case of this side dish, usually wild cabbage. We substitute Swiss chard, but you can also use bok choy, kale, or even green or purple cabbage, cored and cut into 1-inch-thick wedges.
- 1⁄2 cup olive oil
- 1 1⁄4 lb. (2 bunches) Swiss chard, trimmed and halved crosswise
- 2 large shallots, peeled and finely chopped
- 2 small carrots, peeled and finely chopped
- 1 cup canned crushed tomatoes
- 2 tsp. sugar
- Kosher salt and freshly ground white pepper
Heat the olive oil in a 12-inch high-sided skillet over medium. Add the Swiss chard and sprinkle with the shallots and carrots. Pour the tomatoes evenly over the chard, sprinkle with the sugar, and season with salt and pepper. Pour in 1⁄2 cup water, bring to a simmer, then cover partially with a lid. Cook until the liquid is almost evaporated and the chard is tender, 15 to 20 minutes. Uncover, transfer the chard to a platter, and pour the vegetables and any cooking liquid over the top before serving.