Going by Harvest Barn Country Markets today, and noticed the most glorious looking radishes…

…The size of small hearts, along with the most beautiful bushy greens I’ve seen around in a long time on radishes.

Immediately, I had visions of grandeur and actually being able to make radish greens for a side dish for dinner. A rarity!

* Tip: When you have radish greens worthy of cooking, you need to wash the whole radish bunch under cold water and immediately remove the stems. Use them quickly – like for dinner.

Ingredients:

• 1 bunch radish greens – ~ 2 cups
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp chicken stock – any stock or water
• 2 tbsp white wine
• 1 pinch red chili flake
• freshly cracked black pepper – to taste
• sea salt – to taste

Instructions:

1. Place a saucepan on flame, pour oil and swirl to coat the bottom.
2. Add butter, let it melt and then stir in radish leaves. Let it wilt on medium flame.
3. Season with salt and pepper. Stir well.
4. Pour chicken stock and wine. Give it a good stir and then add red chili flakes. Cook until most of the liquid evaporates.
5. Stir in some butter, if desired and serve immediately.

* Tip: Be sure to clean them well to remove all dirt & sand. The leaves are close to the ground when they grow. 😉

Of course, the radishes had amazing things happen to them in the oven, no less. Search for my show:

• How to Roast Radish, Scape, Beet & Parsnip

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I hope you enjoy this Radish Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!