Side Dishes

Cooking the Whole Radish: Leaves to Bulb

It was a lovely day; sort of overcast but not wet, with just a touch of moisture in the air. The black flies are feasting upon my flesh at the moment, but we’ll just disregard that for now. Sunday night I moved yet again, into Bob and Flip’s house in town. Usually it’s rented out, but luckily for me there’s a brief gap between occupants, so I’m taking up residence for a little while and biking out to the farm each morning. Here’s the latest culinary laboratory:

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Today we weeded a lot, but we also thinned out the radishes, which were quite prolific in their domination of the beds. Mostly we pulled up baby, unformed radishes, but a choice few had the bulbs still attached, so I hauled a bag of the greens and a small handful of bulbs back to the house and started cooking up a storm. I’m telling you, with all the squatting among the plants and the biking, I’m going to have legs of steel in no time!

I like radishes in salads, but I wasn’t too keen on the sharpness of them tonight. Instead, I sliced them thin, and sauteed them in butter with their tender baby greens. The bulbs are the most magnificent array of colors. They remind me of jewels or vivid paint straight from the tube. Lightly cooked with a splash of white wine, the humble radish made a mild, tender side dish that positively shouts summer.

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Radishes and Greens with Butter and White Wine

A couple handfuls of radish greens

1 bunch of radishes, cut into coins

3 shallots, thinly slices

1 tbsp butter

Splash ( 2 tbsp if I had to guess) of white wine

salt & pepper

Wash your greens and slice the bulbs into thin coins. Take a moment to admire their stunning colors and effervescent beauty.

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Alright. Permission to proceed. Heat half the butter in a skillet over moderate heat, when lightly browning add in your onions and radishes. Cook until softened, about three minutes, then add in your greens. You may have to do this in batches, depending on the size of your pan and the amount of greens you have. Once the leaves have begun to reduce, but aren’t quite bright green and wilted, the pan is going to seem a little dry. This is when you grab your white wine and tip in a splash. This will loosen any dry bits on the bottom of the pan and help the greens wilt. Add a pinch of salt and a good ground of pepper, remove from the pan, and serve immediately.

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I had mine with some white rice and a couple of fried eggs. It was heavenly.

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2 thoughts on “Cooking the Whole Radish: Leaves to Bulb

  1. Pingback: Radishes | The Battle of the Baguette

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