An Aegean wild greens salad of briefly boiled radika with olive oil, lemon, and garlic, simple and pleasantly bitter.
15 min prep 5 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the radika greens and remove the tough stems.
Boil the greens in boiling water until tender.
Drain, let cool slightly, squeeze out excess water, and chop coarsely.
Whisk the olive oil, lemon juice, crushed garlic, and salt.
Toss the radika with the dressing and serve at room temperature.
💡 Tip: Squeeze the greens after boiling; the dressing will cling instead of watering down.
🍽️ Serving suggestion: Serve at room temperature.
~120
kcal calories
3
g protein
9
g carbs
8
g fat
0.2g
Sugar
0g
Fiber
291.2mg
Sodium
1.9g
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
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