Turkish cuisine · Salads & Mezze

Sautéed Wild Greens

Aegean wild greens tossed in olive oil and served warm with plenty of lemon.

Ingredients · for 4 servings

• 400 g chard
• 200 g dandelion greens
• 1 bunch fennel fronds
• 1 onion
• 2 cloves garlic
• 6 tbsp olive oil
• 1 lemon
• 1 tsp salt

Instructions

1. Wash the chard, dandelion greens and fennel fronds thoroughly several times, remove the thick chard stems and cut everything into 3 cm wide strips.
2. Bring plenty of salted water to a boil, blanch the greens for 2 min., shock immediately in cold water and squeeze out firmly – this removes the bitterness.
3. Cut the onion into fine half-rings and slice the garlic thinly.
4. Heat 4 tbsp olive oil in a wide pan and sauté the onion over medium heat for 5–6 min. until translucent, then let the garlic cook in for 1 min. until fragrant.
5. Add the squeezed-out greens, season with salt and toss uncovered for 4–5 min. until the moisture has evaporated and everything glistens.
6. Arrange warm on a flat platter, drizzle with the remaining olive oil and serve with lemon wedges to squeeze over.