So I got loose in the kitchen…. again. I picked some radishes this morning from the garden to have in a salad for lunch. While I was cleaning them up and just could not bring myself to throw away their gorgeous tops. I wondered if they were edible like beet greens or toxic like rhubarb leaves. Not wanting to take chances, I appealed to the Great Google for advice.
The answer: Yes, they are edible but why would you want to since they are very bitter.
I noticed a lot of folks online posted that radish greens are quite good when braised or sauteed. Cooking them cuts the bitterness. So I thought, what the heck, I’ll give it a try.
I slowly heated up some olive oil in a skillet. I added a smashed garlic clove and some red pepper flakes. I removed the garlic as soon as I started to smell it because I didn’t want it to burn and ruin the olive oil. I added to the skillet the greens along with about half as much chopped parsley, sprinkled a little coarse sea salt over the greens, tossed them around a bit until they were just wilted, and then removed them from the pan.
As you can see, I didn’t get much from these three radishes but it was enough to make an interesting warm side salad to some lentil soup and fresh grilled bread.
In the words of the ever-exuberant Rachael Ray: “Yumm-o”.
Just know that when I get loose in the kitchen like this, the outcome isn’t always this good. 🙂
Lori G. (c) 2010