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Yapay Yemek

Olive Oil Radicchio Greens (Radika)

Healing dandelion greens from the Aegean meet with garlic, lemon, and olive oil.

Prep
15 min
Cook
20 min
Time
35 min
Servings
4
Calories
140
Level
Easy
Heat
Mild
Region
Aegean
Olive Oil Radicchio Greens (Radika)
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 500 grams fresh dandelion greens (radika)
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic (minced)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 liter water (for boiling)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Wash the dandelion greens thoroughly and remove any dirt.

  2. 2

    Boil water in a deep pot and add salt.

  3. 3

    Add the greens to the boiling water and cook for about 10-15 minutes until tender.

  4. 4

    Drain the boiled greens, rinse with cold water, and gently squeeze out excess water.

  5. 5

    In a large bowl, whisk together the olive oil, lemon juice, and minced garlic.

  6. 6

    Toss the drained greens with the dressing and transfer to a serving plate.

Note. You can add a teaspoon of vinegar to the boiling water to reduce any bitterness in the greens.

Questions

Where can I find dandelion greens?

You can find radika at local farmers' markets or the fresh herb section of large supermarkets.

How long can olive oil radika be stored?

It stays fresh in the refrigerator in an airtight container for 2-3 days.

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