It’s so hard to get decent vegetables anymore that I like to get as much use from them as possible. That can be a bit difficult since I don’t care for most root vegetables. So, on the rare occasions when the missus buys turnips, I eat turnip greens. When she buys beets, I eat beet greens (and they are DELICIOUS). The other day, she bought one bunch of radishes, which I’d recently read also make good greens. So, she cut the tops off and left them in a bowl in the fridge for me . She cooked such big meals the last three days that I had no room for greens, after eating left-overs for supper. Today, though, we ate a bit lighter.
As always, I rinsed the tops well. It was a good thing, because they smelled like dirt and were full of rich black loam. After four thorough rinsings, they smelled like grass, instead. I put them in about twice the water that was required to cover them and brought it to a rolling boil. I tend to use more water with wild greens, but I didn’t expect these to be bitter. Then, I turned down the heat and let them simmer for 10 minutes.
I cook ALL greens the same way, not boiling in a second water, so as not to leach out any more nutrients. After I turned off the fire, I strained them into a prewarmed bowl and added a pinch of salt, a pinch of pepper and a heaping teaspoon of butter. There was only enough for one good serving, but my wife tasted them and said they reminded her of spinach, flavor-wise. I left the stems on, so they were a bit chewy, but I figured I needed those stems for volume.
Would I do it again? Absolutely! If you’ve never tried them, you should. If you have enough volume, though, you might like them best with the stems removed. Bon apatite! Copyright 2018