This simple but characterful herb meze features wild radish greens from the Aegean highlands, boiled and mashed with garlic and olive oil. Its slightly bitter, fresh flavor makes it a staple of olive oil-based spreads.
Remove the tough stems from the radish greens and wash the leaves several times in plenty of water.
Boil the greens in salted water for 5 to 6 minutes, then drain, rinse with cold water, and squeeze dry.
Coarsely chop the squeezed greens. In a deep bowl, mix them with the crushed garlic, olive oil, lemon juice, and salt.
Transfer to a serving plate, drizzle with a little more olive oil, and serve cold.
Trim the tough stems from the radish greens; use only the leaves and tender stems. No specific allergens are listed. Taste the blanching water before discarding it; the greens’ characteristic mild bitterness can be balanced with enough salt.
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