Radish greens: who needs them? You do, that’s who. Read more about radish greens and how to use them.
By Emily Holbrook
Radish greens: who needs them? That’s what I’ve thought for pretty much my entire life. But during my latest trip to the farmer’s market here in Brooklyn, I picked up a bushel of radishes, complete with their leafy counterparts. I had made it a point to buy something I’ve never worked with before and radishes were the winner, seeing as I’d only used them as colorful salad supplements in the past.
I quickly found myself with more radishes than I knew what to do with. I decided to use half of the bulbs for pickling (I’ll save that for another article) and use the remainder for sautéing. It sounded just as odd to me as I’m sure it does to you now, but the result was surprising. The normally biting and pungent radish looses some of it’s harshness with the addition of heat. While keeping most of its peppery flavor, it takes on a subtle bitterness that is delicious enough to have with almost every meal.
I opted to sauté quartered radish bulbs with squash (also from the farmer’s market), butter, minced garlic, salt and pepper, adding the radish greens after the harder vegetables had begun to soften a bit. Once the greens were heated through for three to five minutes, this simple, unique and healthy dish is complete. I used it as a side, complementing a lemon thyme chicken I had prepared at the same time. Next time I will prepare the entire radish bushel in this manner — the leftovers were just as good.