Kate's Cuisine

Jun 16 2014

Radish Greens

Radish Greens

Here’s another great reason to go to the Farmer’s Market this summer – you’ll get to keep parts  of the vegetables that typically get tossed by the grocery store. And why do grocery stores throw out these delectable bites, instead of letting you take them home and add them to your plate? I’m calling a conspiracy, although no one can be quite sure.

Of these “trashed” items you’ll find at the market but not the store are radish greens. Yes, you can eat radish greens! Just like any other leafy bitter greens such as spinach, Swiss chard or kale, all you have to do is braise them a little bit and you’ll soon be happily munching on radish tops – and they’re tasty too!

The most irritating part of cooking radish greens is cleaning them. They can get awfully soiled, so make sure you soak them in a sink full of cold water for a good 20 minutes to loosen up some of that dirt. As you take them out, give them another quick rinse under cold, running water to make sure that no dirt got stuck to the leaves. Then just blot dry on a paper towel, and your radish greens are ready to cook!

1 head of radish greens, rinsed and dried $1.99
1/2 onion, diced $0.24
2 cloves garlic, diced $0.02
Juice of 1 lemon $0.50
1/2 white wine $0.99
1 cup chicken stock $0.50
1 tablespoon olive oil $0.03
1 tablespoon butter $0.06
Salt $0.01
Pepper $0.01

Total cost $4.35
Cost per serving $1.08

1.) Place oil and butter in a pan set over medium heat. When melted, add onion and garlic and cook until onion just becomes soft, about 3 minutes, stirring occasionally.

2.) Add radish greens, season with salt and pepper, and toss in the fat. Cook just until they begin to wilt, about a minute or so.

3.) Add lemon juice, chicken stock and white wine to the pan and stir to incorporate all ingredients. Bring to a boil and then reduce heat to low. Partially cover the pan and allow to simmer for 25 – 30 minutes until the greens are tender.

4.) Serve and enjoy!

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