Kenger is a wild plant with a thorny stem; the edible parts are the stem between the thorns and the fresh shoots. The main work is cleaning it: you cannot reach the stem without cutting away the thorns while wearing gloves. Once cleaned, it cooks quickly because the stem is already tender and falls apart if cooked too long.
Put on gloves and use scissors to cut off the thorny outer leaves from each stem. Scrape the thin membrane from the remaining stem with the back of a knife. Cut the cleaned stems into 3 cm pieces and place them in lemon water.
Blanch in boiling salted water for 6 minutes, then drain. The stems are at the right texture when a fork can pierce them but they still hold their shape; if they start falling apart, they have been overcooked.
Melt the butter in a pan and cook the diced onion over medium heat, stirring, until translucent.
Add the peeled, diced tomato and cook for 5 minutes, until it releases its juices and thickens.
Add the drained stems to the sauce, add the salt and red pepper flakes, and cook covered for 10 minutes. When stirring, do not scrape the spoon along the bottom; the stems break easily.
Wear thick kitchen gloves and use scissors while cleaning the kenger; its thorns are thin and brittle, and are difficult to remove if they prick your hand. Cut stems darken in the air, so place them in lemon water as you chop. Allergens: Contains milk and dairy products based on the ingredient list. Check packaged product labels for other allergens.
Dikenleri ayıklarken kalın eldiven kullanın. Haşlama suyunu değiştirmek acılığı alıyor, tek suda haşlayınca yenmedi. Limon suyunu ocaktan aldıktan sonra sıkmak gerekiyor, pişirirken koyunca kenger sertleşip bir daha yumuşamadı.
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