I just harvested the last of my radishes to make room for my next crop of beets. This winter proved pretty challenging for growing baby vegetables, but remember, I’m a newbie gardener so that could be said for just about anything;-) Since there are just two humans who reside here there are only so many salads with radishes one can – or is willing to – consume (and the dogs know when I sneak them into their food.) In keeping with my theme of ‘use it up,’ I decided to make a simple dish integrating both the radish bulbs with their lovely greens.
Radishes are in their prime right now, even though they’re available all year. Nutritionally, they are cooling in nature and about 90% water. They are a digestive aid and help detoxify our bodies which is great for anyone starting a spring cleanse now. Radish greens also offer health bennies. They are super high in vitamin C and also contain calcium and potassium.
Sauteed Radishes and Greens
1 TB olive oil
1-2 bunches radishes, cleaned and sliced about 1/2 inch; greens set aside
1/2 tsp. sea salt
Radish greens, cleaned, dried and coarsely chopped
1 TB fresh chopped parsley
1 TB fresh chopped chives
In skillet, warm olive oil briefly and add radishes. Sprinkle with salt and saute for about 3-4 minutes. Add 1/4 cup water and continue cooking approximately 5 minutes more until you notice a nice sheen. Add greens and herbs and cook for one minute more. Serve with fish or chicken.