- 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.)