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1 hrs 20 mins
Another of Greek chef and restaurateur Theodore Kyriakou’s unusual (well, unusual for non-Greeks!), delicious recipes, a side-dish, from his ‘real Greek food’, which he co-authored with food writer Charles Campion. Of this recipe, he says "Now you can see for yourself why rabbits so enjoy dandelions". If you cannot obtain dandelion leaves, he suggests using curly endive leaves. I've posted this recipe for the 2005 Zaar World Tour.
Units: US | Metric
Serving Size: 1 (535 g)
Servings Per Recipe: 6