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| Chopped greens, radishes, and onions. Photo by Michelle Blackwood |
What can you do with a leaf that’s bitter and dog eared? My simple solution is to steam and add onion; cooking (steaming) greatly neutralizes the bitterness while onion complements the sharpness. If that’s not convincing enough not to throw out those potassium rich, chlorophyll laden nutritional powerhouse leaves then try this recipe by Michelle Blackwood for Sauteed Radishes and Radish Greens…or take them to P.O.T.S.; they’re willing to take vegetables again now that Covid regulations have loosened.
Ingredients
1 bunch radish
1 tablespoon olive oil
1 small red onion cut into slices
3 cloves garlic, chopped
½ teaspoon salt, or to taste
Instructions
Cut the leaves off the roots* of the radishes, Add cold water in a large bowl, add the leaves and roots* and wash to remove the grits. Transfer leaves and roots to a colander, change the water if the water is dirty and rinse the radish leaves and bulbs again.
Heat oil in a large skillet over medium-high heat, add onion and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute, stirring.
Add chopped radish leaves, sliced radishes and stir until wilted. Keep often and cook until the greens and radishes are tender, about 5-8 minutes.
* A radish is technically a hypocotyl situated above the roots as are a few other “root” vegetables such as turnips and rutabaga.
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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html
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