July 29, 2013 by Hope Gardens
Radish greens are delicious in potato soup. A very simple way to prepare radish greens is to saute them in a little butter, add cubed potato, salt and water, simmer for a half hour, puree, and season with pepper, a little nutmeg, and a spoon or two of crème fraîche.
Braising is another great way to treat greens. Radishes are an excellent green for braising. I love them with garlic and a splash of red wine vinegar to finish. Stuff them in a baked potato and you’ve got a satisfying meal with vegan complete protein.
Here are two more complicated but delicious radish green recipes.
Braised Radish Greens
2 lbs of radishes
3 T unsalted butter
1 t brown sugar
Sea or kosher salt
2/3 c water
1 T white wine vinegar
Freshly ground black pepper and freshly grated nutmeg.
Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes.
Wash greens, chop coarsely.
In a small skillet with a lid melt the butter, brwn sugar and 1/2 tsp salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are cooked (can be pierced with little pressure with a knife but not mushy) This should take about 3 minutes.
Spread the greens over the radishes and bring the liquid to a boil (raise heat of burner for this). Reduce to med low heat, cover the pan and simmer gently until greens are “emerald color” and tender. This takes about 5 minutes. Press as much liquid as possible from the greens before taking them out of the pan. Transfer both greens and radishes to a bowl.
Add vinegar, pepper and a small amt. of nutmeg to the pan liquid and boil (uncovered) until it becomes syrupy. 2 minutes or so. taste and add more salt and sugar if it needs it. Put the radishes and greens back into the pan and stir to coat all with the sauce – without mashing them. Serve.
Salad of Radish Greens, Apple, and Ginger-Candied Almonds, with Toasted Sesame Vinaigrette
Ginger Candied Almonds
INGREDIENTS2 cups raw almonds
1/4 cup light corn syrup
2 tablespoons light brown sugar or turbinado sugar
2 teaspoons powdered ginger
1 1/2 teaspoons coarse or kosher salt
Preheat the oven to 350° F. Lightly oil a baking sheet or line it with a silicone baking mat.
In a bowl, mix together the corn syrup, the light brown sugar and the ginger. Add the almonds and stir until they are thoroughly coated with the mixture.
Spread the almonds out evenly on the baking sheet and bake for 30-35 minutes, or until they are deep brown in color. Stir them at least once during cooking, and rotate the pan halfway through if it looks like they’re browning unevenly.
When you take them out of the oven, the glaze will be sticky and bubbling. Working quickly, stir them with a silicone spatula so that they don’t stick together as they cool. If they stuck together in impossible clumps as they cooled, heat them in a 300 or 350° for five minutes or so, just long enough to soften the coating so that you can give them a good stir again.
The almonds will stay crisp in an airtight container for several days.
1 tablespoon grapeseed or canola oil
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons rice vinegar
fine sea salt and fresh ground black pepper
2 cups radish greens (not packed-down)
1/2 of a Granny Smith apple, sliced into thin bite-size wedges
2-3 tablespoons Ginger Candied Almonds
Whisk together the two oils and the vinegar in a small bowl and season to taste with salt and fresh ground black pepper. Mound the greens on two plates and distribute the apple and the almonds among them. Drizzle with the dressing and serve immediately.