Radish Greens Food

RADISH GREENS

Steps:

• Rinse the radish leaves at least 3 times and pat dry.
• They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking.
• Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted.
• Minced garlic can be cooked with the greens as well and salt and pepper to taste.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

SAUTEED RADISHES

Steps:

• Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
• Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
• Return radish wedges to skillet and stir in chives.

ROASTED RADISHES WITH RADISH GREENS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
• Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
• Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
• While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
• Divide sautéed greens and onions among serving plates and top with roasted radishes.

RADISH GREENS SOUP

Steps:

• Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
• Stir in the potatoes and radish greens.
• Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
• Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
• Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
• I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.