Savory Greek yogurt preparations are offered as side dishes, snacks or small meals at GRK, a single-unit fast-casual Greek restaurant in New York. For the Corfu, Jerry Liberatos, the co-owner who handles operations and product development, gives customers an option of fat-free or 2-percent Greek yogurt — although he pushes the 2 percent because it’s creamier and less sour. On top of the yogurt he layers lentils that have been simmered in water with bay leaves, olive oil ...
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