How to Use Radish Greens
https://ift.tt/3gPpwob Don’t toss those radish greens! I don’t know who got the idea that radish and turnip greens, carrot tops, kale stems, broccoli stalks, and other common veggie scraps should be discarded, but I’m here to tell you that it’s not true. At this time of year, I’m equally happy feasting on lush radish tops as I am spinach or Swiss chard. They’re not as popular, but they have a lovely peppery flavor, and they’re easy to cook. Best of all, they come with radishes attached! What’s not to love? Below, you’ll find my best tips for cooking radish tops, as well as two simple radish green recipes. If you’re lucky enough to find spring radishes with good greens attached, think twice before you toss them. Try one of these recipes instead! What to Do with Radish GreensWhen you bring a bunch of radishes home from the farmers market or grocery store, the first thing you should do is clip the greens from the roots. Otherwise, the leaves will pull moisture from the radishes, and they won’t stay fresh for long. If you’re not using the greens right away, wrap them up and store them in the crisper drawer of your fridge. When you’re ready to cook, wash and dry the greens well. Then, use them in any recipe that calls for radish greens, or try one of these two simple preparations: Radish Greens PestoMaking pesto is one of my favorite ways to use almost any type of herbs or greens. It’s traditionally made with basil, but I commonly swap in mint, parsley, cilantro, carrot tops, kale, arugula, and more. When I make radish green pesto, I use a 50/50 blend of radish leaves and basil to create a fresh, peppery flavor. Here are some of my favorite ways to use it:
Find the complete recipe at the bottom of this post! Sautéed Radish GreensIf I’m not making pesto, I most often sauté radish greens. They’re a quick and easy side dish on their own, but they’re also a great addition to stir fries, frittatas, scrambled eggs, rice bowls, quesadillas, tacos, and the Leek and Radish Green Tart on page 181 of Love and Lemons Every Day. Here’s how I make them: Heat a drizzle of olive oil in a small frying pan over medium heat. Add the radish greens and cook, tossing, until the greens are just wilted, 1 to 2 minutes. Remove them from the heat and season with a squeeze of lemon juice, salt, and pepper. That’s it! What’s your favorite way to eat radish greens? Let me know in the comments! More Favorite “Scrap” RecipesIf you love this radish greens recipe, try experimenting with other common veggie scraps! Here are a few recipes to get you started:
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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