Radish leaves for "greens"?

In article <[email hidden]>,

(Phred) said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Cheers, Phred.

Yes, they can be used like greens. They really need to be used quickly
though as after even a day or two in the fridge can start to get slimy.
Like spinach they seem to always be sandy so wash them well. To me they
taste peppery/bitter. I just saute them up with some garlic and red
pepper usually.

marcella

Phred said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Not me. But, that's only because I've never run across any.
Howzabout you cook them and then tell us how they are. 😉

nb

In article <[email hidden]>,

(Phred) said:

G'day mates,

I was looking at a recipe last night that called for some quickly
stir-fried "greens", but there was bugger all choice in town today.

However, the local "organic food" shop did have a couple of bunches of
radishes (*very* long red ones) complete with leaves.

I asked the delightful young lady who runs the place whether radish
leaves could be used as "greens", but she didn't know.

A quick google turned up some recipes (mostly Indian curry things)
with radish leaves used as an ingredient; but some of them were so
badly written as to be incomprehensible (e.g. one has "raddish [sic]
leaves" listed as an ingredient, but not mentioned in the methods
where they seemed to get transformed into "chopped coriander" 🙂.

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Cheers, Phred.

When I purchase radishes, I generally serve them cooked, either steamed
or roasted.

I cook the leaves with them.

Radish leaves are very edible.

So are beet greens. In fact, beet greens are better than beets! ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

On Tue, 05 Jun 2007 13:57:23 GMT, [email hidden] (Phred)

Quoted message said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

A traditional (but outmoded) use of them in French cooking is in
soups, as you would use cress (and you can also use carrot leaves like
that). I tried it, and it was a fine soup.

Nathalie in Switzerland

Nathalie Chiva said:

On Tue, 05 Jun 2007 13:57:23 GMT, [email hidden] (Phred)

Quoted message said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

A traditional (but outmoded) use of them in French cooking is in
soups, as you would use cress (and you can also use carrot leaves like
that). I tried it, and it was a fine soup.

Nathalie in Switzerland

By coincidence, I was about to send Phred a recipe for radish soup.
I've been saving it for a long time but am planning to use it since
we've radishes growing in the garden. I also like Omelet's
suggestion - I've never tried cooking radishes, just slicing them into
salads.

* Exported from MasterCook *

Radish Greens Soup

FOR THE SOUP:
6 tablespoons unsalted butter
12 cups radish greens (from 4 large bunches of
radishes -- coarsely chopped
1/2 pound scallions, white and tender green -- cut into 1"
lengths
4 1/2 cups water
FOR THE CROUTONS:
Three 1/2 -inch-thick slices of
firm-textured white bread -- crusts trimmed
3 tablespoons unsalted butter

FOR THE CROUTONS:
Cut the bread crosswise into 3/4 -inch strips. Melt the butter in a
medium skillet. Add the bread and sauté over moderately high heat until
browned all over, about 5 minutes. Drain the croutons on paper towels.

FOR THE SOUP:
In a large saucepan, melt 3 tablespoons of the butter over moderately
high heat. Add the radish greens and scallions and cook, stirring
occasionally, until wilted, about 4 minutes. Add the water, bring to a
boil and simmer until the vegetables are tender, about 10 minutes. Let
cool slightly. Puree the soup in batches in a blender, about 2 minutes
per batch.

TO SERVE:
Gently reheat the soup in a clean saucepan. Swirl in the remaining 3
tablespoons of butter and season with salt and white pepper. Serve in
shallow soup plates, garnished with the croutons.

MAKE AHEAD:
The croutons can be stored in an airtight container for 2 days. The soup
can be prepared through Step 1 and refrigerated for up to 8 hours.

Source:
"Cooking.com"

Dora

In article said:

Nathalie Chiva said:

On Tue, 05 Jun 2007 13:57:23 GMT, [email hidden] (Phred)

Quoted message said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

A traditional (but outmoded) use of them in French cooking is in
soups, as you would use cress (and you can also use carrot leaves like
that). I tried it, and it was a fine soup.

Nathalie in Switzerland

By coincidence, I was about to send Phred a recipe for radish soup.
I've been saving it for a long time but am planning to use it since
we've radishes growing in the garden. I also like Omelet's
suggestion - I've never tried cooking radishes, just slicing them into
salads.

* Exported from MasterCook *

Radish Greens Soup

FOR THE SOUP:
6 tablespoons unsalted butter
12 cups radish greens (from 4 large bunches of
radishes -- coarsely chopped
1/2 pound scallions, white and tender green -- cut into 1" lengths
4 1/2 cups water
FOR THE CROUTONS:
Three 1/2 -inch-thick slices of firm-textured white bread -- crusts trimmed
3 tablespoons unsalted butter

FOR THE CROUTONS:
Cut the bread crosswise into 3/4 -inch strips. Melt the butter in a
medium skillet. Add the bread and sauté over moderately high heat until
browned all over, about 5 minutes. Drain the croutons on paper towels.

FOR THE SOUP:
In a large saucepan, melt 3 tablespoons of the butter over moderately
high heat. Add the radish greens and scallions and cook, stirring
occasionally, until wilted, about 4 minutes. Add the water, bring to a
boil and simmer until the vegetables are tender, about 10 minutes. Let
cool slightly. Puree the soup in batches in a blender, about 2 minutes
per batch.

TO SERVE:
Gently reheat the soup in a clean saucepan. Swirl in the remaining 3
tablespoons of butter and season with salt and white pepper. Serve in
shallow soup plates, garnished with the croutons.

MAKE AHEAD:
The croutons can be stored in an airtight container for 2 days. The soup
can be prepared through Step 1 and refrigerated for up to 8 hours.

Source: "Cooking.com"

G'day Dora (and others),

Thanks for the response(s). I might give the soup a try if I have
enough leaves left over, or can get a new lot. But I can see why
Nathalie said it's "outmoded" now -- not enough cows left to produce
all that butter. :-)

Can't say I've ever tried cooking radishes either, though I'm told
parsnips are very nice roasted, and carrots are okay done that way
too, so I guess radishes should be able to stand the treatment.

I planned to tell of my experience once assured the damn things are
safe to eat without serious preparation; but I'm a contrary old
[censored] and I'm having a bad reaction to notbob telling me what to
do! So I might have to keep you all in the dark now. ;-)

Cheers, Phred.

--
[email hidden]

(Phred) said:

In article said:

Nathalie Chiva said:

On Tue, 05 Jun 2007 13:57:23 GMT, [email hidden] (Phred)
wrote:

Quoted message said:

Quoted message said:

> So, has anyone here had experience with using radish leaves as
> "greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
> and cautions can you offer for using them? TIA for your advice.

Quoted message said:

Quoted message said:

A traditional (but outmoded) use of them in French cooking is in
soups, as you would use cress (and you can also use carrot leaves like
that). I tried it, and it was a fine soup.

Quoted message said:

Quoted message said:

Nathalie in Switzerland

Quoted message said:

By coincidence, I was about to send Phred a recipe for radish soup.
I've been saving it for a long time but am planning to use it since
we've radishes growing in the garden. I also like Omelet's
suggestion - I've never tried cooking radishes, just slicing them into
salads.

Quoted message said:

* Exported from MasterCook *

Quoted message said:

Radish Greens Soup

Quoted message said:

FOR THE SOUP:
6 tablespoons unsalted butter
12 cups radish greens (from 4 large bunches of
radishes -- coarsely chopped
1/2 pound scallions, white and tender green -- cut into 1" lengths
4 1/2 cups water
FOR THE CROUTONS:
Three 1/2 -inch-thick slices of firm-textured white bread -- crusts trimmed
3 tablespoons unsalted butter

Quoted message said:

FOR THE CROUTONS:
Cut the bread crosswise into 3/4 -inch strips. Melt the butter in a
medium skillet. Add the bread and sauté over moderately high heat until
browned all over, about 5 minutes. Drain the croutons on paper towels.

Quoted message said:

FOR THE SOUP:
In a large saucepan, melt 3 tablespoons of the butter over moderately
high heat. Add the radish greens and scallions and cook, stirring
occasionally, until wilted, about 4 minutes. Add the water, bring to a
boil and simmer until the vegetables are tender, about 10 minutes. Let
cool slightly. Puree the soup in batches in a blender, about 2 minutes
per batch.

Quoted message said:

TO SERVE:
Gently reheat the soup in a clean saucepan. Swirl in the remaining 3
tablespoons of butter and season with salt and white pepper. Serve in
shallow soup plates, garnished with the croutons.

Quoted message said:

MAKE AHEAD:
The croutons can be stored in an airtight container for 2 days. The soup
can be prepared through Step 1 and refrigerated for up to 8 hours.

Quoted message said:

Source: "Cooking.com"

G'day Dora (and others),

Thanks for the response(s). I might give the soup a try if I have
enough leaves left over, or can get a new lot. But I can see why
Nathalie said it's "outmoded" now -- not enough cows left to produce
all that butter. :-)

The French are running out of cows? That's awful.

Quoted message said:

Cheers, Phred.

--Bryan

Phred said:

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Yes, I do it whenever I buy a bunch of radishes and the leaves look
fresh. Often, I buy the radishes only because the leaves do look fresh
or I pass on therm because they leaves dont look fresh. Cut them off
near the root and wash them well in several changes of cold water.
Keep changing the water until it doesn't contain any sand. Be diligent
in washing them--they're very sandy/dirty. Then I drain them and stir
them around in just the water still clinging to them in a very hot pan
just until they collapse. Then I salt them, and that's it. They're
pretty bitter, so I serve them in small hillocks (which is about all
you get from a bunch of radishes, anyway) kind of like a Japanese or
Korean salad or banchan.

Quoted message said:

Cheers, Phred.

--
[email hidden]

-bwg

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

G'day mates,

I was looking at a recipe last night that called for some quickly
stir-fried "greens", but there was bugger all choice in town today.

However, the local "organic food" shop did have a couple of bunches of
radishes (*very* long red ones) complete with leaves.

I asked the delightful young lady who runs the place whether radish
leaves could be used as "greens", but she didn't know.

A quick google turned up some recipes (mostly Indian curry things)
with radish leaves used as an ingredient; but some of them were so
badly written as to be incomprehensible (e.g. one has "raddish [sic]
leaves" listed as an ingredient, but not mentioned in the methods
where they seemed to get transformed into "chopped coriander" 🙂.

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Cheers, Phred.

Radish seeds are often sprouted for sprout type greens. I've never eaten a
store bought radish bunch that way, but I'd think they would have to be
pretty fresh, young and tender to be tasty eats. They bolt so fast in my
garden that only the very first thinnings get eaten as sprouties.
Edrena

-bwg said:

so I serve them in small hillocks (which is about all
you get from a bunch of radishes, anyway) kind of like a Japanese or
Korean salad or banchan.

Could you be meaning namul rather than banchan?

Victor

(Victor Sack) said:

-bwg said:

so I serve them in small hillocks (which is about all
you get from a bunch of radishes, anyway) kind of like a Japanese or
Korean salad or banchan.

Could you be meaning namul rather than banchan?

Victor

Yes, of course. Sorry about that.

-b

In article <[email hidden]>,

The Joneses said:

Radish seeds are often sprouted for sprout type greens. I've never eaten a
store bought radish bunch that way, but I'd think they would have to be
pretty fresh, young and tender to be tasty eats. They bolt so fast in my
garden that only the very first thinnings get eaten as sprouties.

Radish sprouts are my favorite sprouts.