Are you a fan of radishes and their greens? They’re a great source of vitamin C, folate and potassium and they contain several phytochemicals and antioxidants that help keep our liver, kidneys and bladder running smoothly. Most people eat them raw in salads so they probably aren’t eating enough of them to get much nutritional benefit from them but eating them cooked is a great way to take in more in one sitting (they’re a little spicy otherwise, don’t you think?). I actually prefer to eat them cooked because it completely changes the flavor! They become a whole new vegetable, I promise!
Here’s my favorite way to prepare them. Radish greens can be a little spicy so cooking them and adding lemon can really take the bite out of them. Let me know what you think!
2 tsp olive or coconut oil
2 heads of radishes plus their greens
2 tbsps unsalted pastured butter
Cut off the greens, wash them well, chop roughly and put aside (you’re going to eat them too!). Scrub the radishes well and then cut each one in half. Toss the radishes in a little coconut or olive oil and spread out cut side down on a sheet pan and sprinkle with sea salt. Roast them in a 425 degree oven for 15-18 minutes (depending on size).
Towards the end of the cooking process, heat a cast iron skillet over medium heat, melt 1 tbsp butter and when hot, saute the greens just until they wilt and reduce in size. Add the cooked radishes to the pan, melt the 2nd tbsp of butter and squeeze the juice of a whole lemon over them. Add more salt if necessary and eat! This makes two hearty vegetable servings for me and john (because we’re veggie monsters) but if you’re new and timid with cooked radishes, this could be enough for 4!