This Ordu dish sautés galdirik greens with onion and garlic for an herbal, lightly crisp village plate.
14 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Clean the galdirik greens, chop them coarsely, and leave them in a strainer.
Cook the onion in olive oil for 3 minutes.
Add the garlic and cook for 1 minute, until fragrant.
Add the galdirik greens to the pan and toss with salt.
Saute the dish for 6 minutes, keeping the pan uncovered so the galdirik does not darken.
💡 Tip: Keeping the galdirik greens out of the pan for too long preserves their bright color and slight bite.
🍽️ Serving suggestion: Serve warm on a wide platter with extra virgin olive oil and grated lemon zest over the top.
~94
kcal calories
3
g protein
8
g carbs
6
g fat
1.2g
Sugar
0.5g
Fiber
292.2mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?