• By Dr. Ayfer Tan, BFN Turkey

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Preparation
Place the glasswort in a large pot of water, bring to the boil and cook for 15-20 minutes. Once cooked, transfer the vegetables to a bowl of cold water to cool. Let them rest a few minutes. Lay out a tea towel or other dish cloth. Pick through the glasswort to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Place the vegetables on a salad plate, add the chopped garlic, lemon juice and olive oil and serve.