Sautéed Radish Greens Recipe
Don’t toss those radish tops! Learn how to sauté radish greens for a simple wilted greens side dish that’s big on flavor and reduces food waste. Root-to-stem cooking at its finest!
Ingredients
- 4 cups radish greens or amount from 1 bunch
- 4 whole garlic cloves minced
- 2 tablespoons olive oil
- 1 pinch red pepper flakes to taste
- 1 pinch salt
Instructions
- Prepare radish greens: First cut greens from the radish root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge radish stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
- Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the radish greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes.
- Serve: Remove to a plate and serve immediately.
Video
Notes
- Notes: Radish greens have a hearty, earthy taste and chewy texture, unlike softer greens like arugula. However, like softer greens the radish leaves will cook down to a very small amount (1 cup ends up being about ⅓ cup cooked).
- Tools needed: glass mixing bowl, medium pan, knife set, cutting board, salad spinner
- Prep ahead: Cooked soft leafy greens are best eaten immediately, so we do not recommend cooking these radish tops ahead of serving. However, you could wash and prep the greens up to a day ahead of time so they’re ready to be cooked. Any more than this and the greens will wilt and not look their best.
- Leftovers and storage: Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing.
- Nutrition notes: Nutrition information is estimated using only 1 tablespoon of olive oil, as the full amount of oil will not be absorbed by the radish greens. This recipe is vegan, gluten-free, and is a good source of vitamins C and K, and potassium.
Nutrition
Serving: 1serving (about 3/4 cup)Calories: 197kcalCarbohydrates: 12gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 21mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 384mgCalcium: 1258mgIron: 1mg
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