Sauteed
Radish Tops are loaded with nutrition, so I like to use them in this simple recipe. I spread the greens on whole grain toast for a special breakfast, but they are good for an appetizer, side, or salad. The greens do wilt down to about one-fourth of their original size, so double and triple the recipe if your garden has abundance!
Makes a good cup of greens.
Ingredients:
- 1 large bunch long stemmed radish tops (about 1 quart, chopped)
- 1 1/2 Tbsp vegetable oil
- 1/4 tsp dry dill
- dash salt
- dash pepper
- 2 Tbsp sour cream
Directions:
- Thoroughly sort and wash radish tops, including stems. Drain, leaving some moisture on leaves.
- Shred finely.
- Preheat large skillet on medium. Warm oil.
- Add radish tops. Saute 8-10 minutes. Add dill, salt and pepper to taste. Stir well.
- Turn off heat and blend in sour cream. Transfer to refigerator container, cool, and refrigerate an hour or more.
- Spread on toast or serve as a side with dinner.