sautéed radishes and radish greens
Two things: 1. Don’t throw out those green radish tops! Like the leafy heads atop turnips and beets, radish leaves are perfectly edible cooked or raw. Make sure you detach the radishes themselves from the greens before you put them in your crisper drawer; this will help them stay fresher longer. They are lightly bitter, kind of like spinach. You could also toss raw radish leaves with a mix of other salad greens, sliced radishes, sliced strawberries, and a little bit of cheese like I had at Back Forty last weekend (most delicious way ever to celebrate Nicole’s graduation). 2. You don’t have to eat radishes raw! Sautéing and roasting are both cooking methods I’ve enjoyed with these lovely pink orbs.
To make sautéed radishes and radish greens: Cut radishes into wedges. Wash radish greens by swishing them around in a bowl of cold water several times, until all the dirt is gone. Heat a splash of oil in a pan over medium heat. When oil is hot, add sliced garlic and cook for about 20 seconds, making sure it doesn’t burn. Add radishes and sauté for a couple minutes, then add greens. Cook just until greens are wilted. Season with salt and pepper. I kept my pink and green sauté simple, but a squeeze of lemon or a drizzle of sesame oil would’ve also been nice.
