Monday, June 11, 2012

Wilted Radish Greens

When cooking and preparing tubers like radishes, turnips, and beets, most people discard the green leafy tops. But the bright greens are just as delicious as the bulbous tuber—served raw as a salad (dressed simply with lemon juice, olive oil, sea salt and black pepper), or equally good as a side dish when cooked quickly until barely wilted. When prepping my radish salad this afternoon, I reserved the peppery leaves and stalks, and got two delectable dishes for the price of one—versatile and economical!

1 tsp Vegetable Oil
1 tsp Nigella seeds
2 cloves of Garlic, cut into thin slivers
2–3 fresh Green Chillies, cut into half lengthwise
1 lb [500 gms] Radish Greens, washed and roughly chopped
Salt (to taste)
Juice of ½ lemon
  1. Heat oil in a large skillet or frying pan over high heat until smoking. Add nigella seeds and sputter for a few seconds. Add garlic and green chillies, and stir for about 1 min until they are lightly golden.
  2. Add radish greens, sprinkle with salt, and cook until just wilted, about 2 mins. Turn off heat, add lemon juice, and let sit for 5 mins before serving.

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