Turkish cuisine · Vegetable Dishes

Sautéed Wild Chicory

Blanched wild chicory tossed in olive oil with onions and garlic, seasoned with plenty of lemon.

Ingredients · for 4 servings

• 800 g dandelion greens (radika)
• 2 onions
• 4 garlic cloves
• 6 tbsp olive oil
• 1 lemon
• 1 tsp pul biber (Aleppo pepper)
• 1 tsp salt
• 1 flatbread

Instructions

1. Wash the dandelion greens thoroughly in several changes of water, cut off the tough stem ends and cut the leaves into pieces about 4 cm long.
2. Bring plenty of salted water to a boil and cook the leaves uncovered for 8–10 min. until the stems are soft and some of the bitterness passes into the water.
3. Drain in a sieve, shock in cold water and squeeze firmly with your hands until barely any water comes out.
4. Cut the onions into fine half-rings, slice the garlic thinly and sauté both in the olive oil over medium heat for 6–7 min. until soft and golden.
5. Add the squeezed leaves, salt and sauté uncovered, turning occasionally, for 5–6 min. until they've absorbed the oil and glisten slightly.
6. Remove from the heat, add the lemon juice, sprinkle with pul biber and serve lukewarm with flatbread.