An herb meze made from the wild greens of the Aegean highlands, arugula rocket, boiled and mashed with garlicky olive oil, notable for its slightly bitter, refreshing taste. Simple yet characterful, it's an essential of olive-oil dishes.
Trim the tough stems off the radish greens and wash the leaves several times in plenty of water.
Boil the greens in boiling salted water for 5-6 minutes, drain, rinse with cold water and squeeze well.
Roughly chop the squeezed greens and toss in a deep bowl with crushed garlic, olive oil, lemon juice and salt.
Transfer to a serving plate, drizzle with a bit more olive oil, and serve cold.
Important: Remove the tough stem parts of the radish greens, using only the leaves and thin stems. This meze doesn't contain any specific allergen. Note: taste the boiling water before discarding it — the greens' characteristic slight bitterness should be balanced with enough salt.
If you don't squeeze the greens thoroughly to remove their water after boiling, the meze becomes watery and won't take up the olive oil; don't skip pressing firmly in your palm to drain the excess water.
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