I’ve always tossed my radish greens until recently, when I bought a bunch with a whole crown of fresh green leaves that begged to be used. Now that Summer is here, radishes are really abundant and inexpensive. I love how produce looks and tastes so good in Summer! Radish greens should be separated from the radishes and cleaned as soon as they get home, else they have a tendency to wilt and spoil quickly. I’d wash them thoroughly, spin them dry in the salad spinner and store them in a container in the refrigerator with a folded kitchen paper towel to absorb extra moisture. As for the radishes, I’d slice the top and root end off and store the radishes separately for snacking or salads. Ideally, the radish greens should be used within 1-2 days of purchase. I had never eaten radishes until I came to Canada (I think) and the only method I knew of eating them was raw, as a crudité or in salads. I found the taste rather pungent for my liking as a crudité, but more palatable when sliced thinly for salads.
So with the nice bunch of radish greens, I decided to fry it up and realised that it tasted similar to a leafy vegetable my mother would cook on a weekly basis back in Singapore. Somewhat akin to eating spinach with bitter notes like arugula, I was glad to find a vegetable reminiscent of greens eaten regularly during my growing up years. If I recall correctly, it was Chinese spinach.
In this recipe, both radish greens and radishes are featured, though you could make the dish without radishes if preferred. The radishes become softer in texture and take on a mellow and mildly sweet flavour. The finishing black salt gives the dish a very subtle smokey flavour. Very quick to prepare, this dish will definitely be in regular rotation during the summer months.
Ingredients (Serves 4 as a side)
- 2 bunches of radishes
- 4 cloves garlic, chopped
- 1 tbsp bacon fat
- 1 – 2 tbsp coconut aminos
- Black salt (optional, for finishing purposes)
Method
- Separate radish roots from greens and wash thoroughly, removing any wilted leaves
- Chop radish greens into 1 inch long portions
- Trim off root end and top of radishes and slice into wedges
- Heat a skillet on high heat and melt bacon fat
- Once the fat has melted, add radish wedges and stir fry for about a minute
- Add radish greens and chopped garlic and stir fry for about 2 minutes
- Sprinkle coconut aminos and stir fry for another minute, or until greens have wilted and turned a bright green colour
- Sprinkle black salt sparingly, if desired
- Serve immediately
