Best Radish Greens Recipes

RADISH GREENS SOUP

Steps:

• In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.
• Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.

RADISH GREENS SOUP

Steps:

• Over medium heat, melt the butter in a large saucepan and saute the onions until tender.
• Stir in the potatoes and radish greens.
• Pour in the chicken broth (Use less if you want a thicker soup, you can always add broth later to thin it).
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until potatoes and stems are tender.
• Remove from heat and allow to cool a bit. Pour into a blender and blend until smooth. (My upright blender works great, my immersion blender didn't work as well.).
• Return to the saucepan. Reheat on low if needed. Stir in the yogurt (this makes it creamier, but it is tasty without it too). Optional is to dish up the soup first, then put a small dollop of yogurt into the bowl and give it a little swirl.
• I find this soup is very versatile. If the radish leaves are younger, then the soup more mild so I may add different seasonings. Our family has wide tastes, so I'll serve it as is and let individuals add a dash of tobasco or other seasonings, or sprinkle on some cheese. Sometimes I add in a carrot or other leftover veggies with the potatoes.

RADISH & GOAT CHEESE PIZZA WITH SPICY MIXED GREENS AND OPTIONAL CHICKEN

Steps:

• In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, garlic, and salt and pepper. Taste and add additional salt and pepper if you wish.
• Preheat oven to 450 degrees Fahrenheit.
• Pull/press/roll pizza dough into an approximately 14-inch circle. Sprinkle a little flour on your baking surface (stone or baking sheet) and carefully transfer the dough.
• Spoon the ricotta onto the dough and gently spread with a spoon, leaving 1/2-inch border around the edge of the pizza. Sprinkle the ricotta with the crushed red pepper flakes, a generous pinch of coarse salt, and the freshly ground pepper. Crumble the goat cheese and evenly sprinkle it over the top.
• If adding chicken, spread it onto half or all.
• Bake for 10 - 12 minutes until the crust is golden brown and cooked through.
• Meanwhile, add the mixed greens and radishes to a large bowl. Pour the vinaigrette over the top and toss.
• Remove the pizza from the oven and immediately top with the greens and radishes.
• Slice and serve. Pass grated Parmesan for topping, if desired.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

RADISH GREENS SOUP

Steps:

• 1. Cut the greens from the radishes, wash thoroughly and then chop finely
• 2. In a saucepan heat the olive oil, then add the chopped greens, stew in the oil for one or two minutes, then add the broth
• 3. Bring to a light boil, cover and let simmer for about 10-15 minutes
• 4. In a mixer or with an immersion blender puree the soup, adjust with salt, pepper and nutmeg or mace to taste
• 5. Stir in cream and cream cheese and shortly bring to a boil, then serve immediately. Garnish with some slices of radishes, if desired

ROASTED RADISHES WITH RADISH GREENS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
• Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
• Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
• While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
• Divide sautéed greens and onions among serving plates and top with roasted radishes.

RADISH GREENS

Steps:

• Rinse the radish leaves at least 3 times and pat dry.
• They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking.
• Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted.
• Minced garlic can be cooked with the greens as well and salt and pepper to taste.