An Aegean side of radish greens quickly sauteed with onion and olive oil, then finished with lemon for a bitter-bright balance.
20 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pick over the wild radish greens, wash in plenty of water, and remove the thick stems.
Boil the greens in salted boiling water for 5 minutes and drain.
Chop the drained greens and squeeze out excess water so they do not water out in the pan.
Saute the onion in olive oil over medium heat for 6 minutes.
Add the greens and turn for 8 minutes, then serve with lemon juice and red pepper flakes.
💡 Tip: Squeeze the boiled greens well; they should saute rather than release water in the pan.
🍽️ Serving suggestion: Serve with lemon and red pepper flakes.
~140
kcal calories
4
g protein
8
g carbs
10
g fat
1.6g
Sugar
1.1g
Fiber
583.2mg
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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