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Greens and Vegetables

Stewed Askordoulakous (Wild Bulbs)



  • 500 g askordoulakous (wild bulbs)
  • 100 g olive oil
  • 1 kg onions
  • 10 g flour
  • 30 g vinegar
  • 10 g salt


‘Askordoulakous’ are the bulbs of wild greens found growing in Crete, traditionally served as a salad. First clean the bulbs. Boil for 2-3 minutes to remove the bitterness. Add a little olive oil to a saucepan and briefly fry the chopped onions. Then add the bulbs, a little salt and water (continue to add water as necessary). When almost ready, mix a teaspoon of flour with some of the cooking liquid and add to the pan. Stir well, and turn off the heat.

Tip: Mix the vinegar with the flour and cooking liquid.

(Recipe by Sophia Fanouraki.)

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