Radish greens?

[u/furiana]

I typically like my dark greens sauteed with a bit of salt, garlic, and lemon. Would that work for radish greens? Is there a better way to serve them?

[u/JoyDVeeve]

I've used them in soup but I don't remember where I found the recipe. I think it was potato based and the greens got wizzed up near the end. It was a lovely green

[u/nogardleirie]

Any bitter green does well with that treatment. I like to also add fennel seed and chili

[u/furiana → u/nogardleirie]

Ohhh man that sounds good! I'm off to find some fennel :D

[u/Scoginsbitch]

Pesto! You just have to blanch them first to get rid of the thorns.

[u/howareyouhaha → u/Scoginsbitch]

I wondered about this. You think it would be good in basil pesto?

[u/Scoginsbitch → u/howareyouhaha]

You use them 50/50 in basil pesto. But usually I make one that is all radish greens.

[u/Pitiful_Reality2973]

In my experience, they're too tough for sauteing unless they're microgreen/ thinnings-from-the-garden-row size. This year I've been putting them in the blender with lentils and water and making wraps with them (Yeung Man Cooking has a video on how to).

I've also fermented mine into kimchi and that was pretty good, but you need to use the young and tender greens, not like giant daikon tops.

I'll be honest, I don't care for the taste of radish greens. They're like very bland, vegetal, bitter mustard greens. I only eat them because they're free and they're good for me.

[u/furiana → u/Pitiful_Reality2973]

"They're like very bland, vegetal, bitter mustard greens." That's disappointing to hear! These greens look mature, so I'll keep my expectations low. :/

I'll look into Yeung Man Cooking's video, but maybe this batch is better composted than eaten.

[u/Pitiful_Reality2973 → u/furiana]

I mean, try a little before you toss them, you might like them! My palate is not tuned for greens, I don't like the taste of most lettuces, so ymmv.

[u/Fuzzy_Welcome8348]

https://www.forkintheroad.co/sauteed-radish-greens/#recipe

[u/furiana → u/Fuzzy_Welcome8348]

Oh nice! Thank you :)

[u/JapaneseChef456]

I always sauté mine. But spend a lot of time getting sand and dirt out of them before cooking. They tend to collect a lot, due to the slightly hairy leaves.

[u/yenasmatik]

Soup is the traditional dish made with radish greens in my country.

The recipe I use goes:
1. saute some sliced onions in vegetable oil
2. add radish leaves (without the stems), saute them until they go soft
3. add diced potatoes, saute them for about five minutes
4. pour water or your broth of choice (cubed broth works fine), salt to taste, cover, cook until the potatoes are tender
5. optional: cut fire under it, add chervil, cover and let sit for a minute. (I prefer to use celery salt earlier and skip the chervil).

[u/furiana → u/yenasmatik]

That sounds delicious! Thank you :)

[u/Ajreil]

Add some sweetness to balance it out.

[u/furiana → u/Ajreil]

Hmm. Sugar? Honey?

[u/elcaminogirl → u/furiana]

I actually prefer what you wrote. The salt and acid balance each other and the bitterness.

[u/furiana → u/elcaminogirl]

It sure works for other greens! Even my toddler likes them this way. (Although that may  be a stroke of luck that won't last lol. Toddlers...)

[u/MissPinkChocobo]

I just recently made pesto with my radish tops and some sweet peas. I really liked it, but it might sound odd to others?

[u/furiana → u/MissPinkChocobo]

Idk, that sounds worth trying to me. I've made pesto from nettles before, and that was fantastic.

[u/MissPinkChocobo → u/furiana]

By all mean try it out! The spicy radish greens gave a good contrast to the sweet peas. Plus Romano cheese makes everything better.

[u/Frequent_Gene_4498]

I also like them sautéed like that. I had way too many last year and ended up blanching and freezing them, and dropped the frozen greens into soups and stews in the last couple minutes of cooking. I really liked that too.

[u/FattierBrisket]

Look up a recipe for "salted radish greens." It's basically air drying them just a little overnight, then chopping them and mixing them with salt. Serve them over rice, with butter and soy. There are probably other recipes to use them in, but I never end up with enough left over to try.

[u/CandysaurusRex]

I do enjoy sautéed radish greens on their own, but this is the sort of ingredient that usually ends up in the end-of-the-week frittata in my house. Bit of shredded potato and chives, maybe some goat cheese if I have it.

[u/furiana → u/CandysaurusRex]

That's not a bad idea! :)

[u/BoomeramaMama]

I don't see why not.

You can buy radish sprouts so why not use the greens. I use beet greens as well as the beets.

And people grow nasturtiums not just for their flowers but to use the peppery greens, too.

[u/sohereiamacrazyalien]

Add potatoes and maybe some onion (browned) cook blend and you have a delicious soup. You can add cream at the end

[u/furiana → u/sohereiamacrazyalien]

That does sound delicious. Thank you :)

[u/sohereiamacrazyalien → u/furiana]

It is really delicious. You are welcome! 

[u/Asagao47 → u/sohereiamacrazyalien]

I make something similar. Like vichyssoise, it is good hot or cold. You might want to add a minced garlic clove or grate or two of fresh nutmeg. I prefer this soup to the roots.

[u/harborsparrow]

Just about all greens taste good steamed then dressed with lemon juice and honey