Swiss Chard Stew: My last meal request, I know I'm strange

My desert island food is yogurt, people stare at me funny when I say that, then I say my last request would be Swiss Chard Stew, and they usually just walk away from me, who wants to talk to the swiss chard person. BUT I swear there is nothing like this, growing up I actually would get excited when swiss chard came into season. I sure many of you think of chard as any other dark leafy green, it's cool but not really all that different from the others. (Or possibly you hate hate it, but then why are you reading this?) I am however very biased, the other leafy greens are cool, some I like a little more than others, there is none I'd buy more than one bunch of, this is the exception, this is the get the veg delivery to ship two bunches to me, cause one will never be enough. 

Swiss Chard Stew 

2 bunches swiss chard

1 onion, chopped

1 clove garlic, chopped

2 tbsp pepper paste (hot or mild, I used hot)

3 or 4 fresh or canned tomatoes, chopped

half a lemon

yogurt sauce

aleppo pepper and sumac, to serve

Yogurt Sauce 

1 cup yogurt 

1 tsp dried mint

1 clove garlic, chopped

Saute one onion

Wash swiss chard, separate the stems from the leaves and get everything into 1 in sized pieces. 

Add 1 clove garlic, pepper paste, tomatoes, salt and pepper. 

Add chard and squeeze half a lemon over the whole thing.

Cover and cook for at least 40 minutes, but I usually take it well over an hour. 

Make a yogurt sauce with just a little mint and garlic

Stir

Serve this warm in large bowls with crusts of bread. When serving mix some of the yogurt sauce into the dish, serve the rest of the sauce along side, in case some one wants a little more. Top with sumac and aleppo pepper to taste.
This is great the first day, but so much better the second. Swiss chard will never look like any other greeny veg in the store again.