Growing up in France, my parents planted a vegetable garden year after year and it was always a bliss to go and pick fresh vegetables for lunch or dinner. So with the idea of continuing this tradition, I decided to transform a small area of our garden in a trial vegetable garden!
So far, all is growing well except for the radishes who seem to want to give us more leaves than those little round crispy red bites. Not wanting to waste something that actually had nutritional value, I decided to pull them out and only use the leaves. Radish greens, like beet greens, can actually be used in salad, fresh, steamed or wilted. We will prepare them wilted with fresh ginger and a bit of garlic in the recipe below! Give it a try next time you buy a fresh bunch of radishes with nice green leaves attached. I don’t think you’ll be disappointed.
Wilted Radish Tops
- 1 bunch of radish tops
- Ghee or olive oil
- 2 garlic cloves, minced
- 1 inch of fresh ginger, grated
Wash the radish tops and shake off excess water.
Using a wok or a deep pan, heat up the ghee or olive oil. Add the garlic and ginger and cook until garlic becomes slightly roasted. Add radish tops and let them wilt, this will take about 5 mins.
Season with salt and pepper and serve hot.
-D and S