If you have been throwing out the tops of your radishes than you don’t need to anymore, try my delicious version of radish greens that is healthy and delicious. Other leafy greens to try are Jamaican Callaloo, Vegan Southern-Style Collard Greens, African Style Braised Kale, And Tomatoes, and Vegan Southern Style Mixed Greens.
What Is A Radish Plant?
Radish is an edible root vegetable that is grown all over the world, the root is mostly eaten raw in salads, whether in a slaw or in a tossed salad, it is crunchy with a slightly spicy bite. Roasted radishes also taste delicious. The leafy top is mostly discarded but it is delicious when cooked. The leaves should be green without withering, or yellowing, the root should not be cracked
Are Radishes Good For You?
Radishes belong to the brassica group of vegetables, like cauliflower, turnip, kale, cabbage, Brussels sprouts, they are high in potassium, Vitamin C, a great source of Vitamin B6, riboflavin, thiamine, iron, magnesium, calcium folic acid, copper. They are low carb, low calorie, and high in fiber.
It is important to note that the leaves have higher amounts of Vitamin C, K, A, calcium, and iron than the root.
- Boost Immune System
- Improves Digestion
- Has Antifungal Properties
- Protects The Heart
- Controls Blood Pressure
- Strengthens Blood Vessels
How To Store Radish Greens?
Remove the leafy greens from the root of the radishes, wash them and dry in a salad spinner or dab with a clean dishcloth or paper towel. Store them in a ziplock back and store in the refrigerator and use them within a couple of days. They are more delicate than other leafy greens so they won’t last long in storage. You can also chop the leaves up before storing them.
Ingredients For Sauteed Radishes And Radish Greens
Made with simple pantry staple ingredients
Radish – I found the prettiest bunch of purple radishes at our local farmers market but regular red globe radish will work. There are many varieties of radishes available, from white icicles, black Daikon radish, watermelon radish or green radish. Save the greens and cook like you would for other leafy greens.
Olive Oil – great for sauteing the vegetables, you can substitute with avocado oil or grapeseed oil for an oil with a higher smoke point.
Red Onion – fragrant onion is sauteed until soft for boosting the flavors of the veggies, you can use regular yellow onion or shallots instead.
Garlic – fresh fragrant garlic finely chopped.
Salt – I used Himalayan Pink Salt, sea salt is perfect.
Lemon Juice – add a little lemon juice at the end for keeping the leaves vibrant green and boosting flavor.
What To Serve With Sauteed Radishes And Radish Greens?
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- Energy: 92 kcal / 385 kJ
- Fat: 7 g
- Protein: 1 g
- Carbs: 7 g
- 2 Servings
- Cut the leaves off the roots of the radishes, Add cold water in a large bowl, add the leaves and roots and wash to remove the grits. Transfer leaves and root to a colander, change the water if the water is dirty and rinse the radish leaves and bulbs again.
- Heat oil in a large skillet over medium-high heat, add onion and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 1 minute, stirring.
- Add chopped radish leaves, sliced radishes and stir until wilted. Keep stirring often and cook until the greens and radishes are tender about 5-8 minutes. Season with salt to taste and add a squeeze of half of a lemon.