A beloved meze from the coastal villages of the Aegean, made by boiling radika, a type of bitter greens, and dressing it with garlic-infused olive oil. Served cold, this dish gets a fresh touch from lemon slices.
Boil the radika in plenty of water, then drain. Note: Do not boil it for too long, or the leaves may become too soft and fall apart.
Cook the crushed garlic in olive oil over low heat for a few seconds.
Toss the boiled radika with the garlic olive oil, season with salt, and let cool.
Serve cold with lemon slices.
Important: Boil the radika in plenty of water; some of its bitterness will pass into the cooking water. Note: Do not boil it for too long, or the leaves may become too soft and fall apart. Allergens: contains no common allergens.
Elimde yoktu, şekeri pekmezle değiştirdim, tatlı bir dokunuş kattı. Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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