4 bunches radishes with greens attached (2 lb)
2 1/2 tablespoons oil
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives
Cut greens from radishes and coarsely chop. Trim radishes and cut
lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons oil 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,
Sauté garlic in remaining tablespoon oil 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.
- I added the garlic with the radishes and did not use the greens.
- Lacking fresh chives, I instead used a couple of finely chopped young
- I substituted green onion for the chives.
- The greens taste a lot like escarole and we enjoyed the sautéed radishes
much more than raw radishes.
- Sauteed radishes taste a lot like turnips.
- I only used 1 bunch of radishes and they were done in about 4-6 minutes.
- We found the radish greens to be unpleasantly bitter, and that threw off
the whole dish. If I made this again, I would substitute a Japanese daikon
radish. Daikons have a milder flavor in the root, the leaves are not bitter
at all and widely used in Japanese cooking.
- The greens remind me of spinach.
- The final taste has little, if anything, to do with raw radishes, so
radish haters should definitely try this. The radish greens are a must --
a lot like sauteed broccoli rabe.
Grant Cochrane / FreeDigitalPhotos.net 10059416