How to use radish leaves

You can’t imagine how good they are, a real discovery.
In the kitchen, nothing is wasted, that’s how I grew up under my grandmother’s skirts, and that’s how I would like to guide my grandchildren, at least those who are inclined to cooking.
Radish leaves had always intrigued me, maybe because of their resemblance to spinach or chard when they are still small, so I tasted them raw and liked them. From there, I could sense their slightly tangy taste, which needed to be sweetened with onion and cherry tomatoes.
The rest was done by the pan.

Thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

171.90 Kcal

calories per serving

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Energy 171.90 (Kcal)
Carbohydrates 10.49 (g) of which sugars 10.58 (g)
Proteins 1.65 (g)
Fat 14.47 (g) of which saturated 2.02 (g)of which unsaturated 0.04 (g)
Fibers 2.08 (g)
Sodium 219.01 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

4 bunches radishes (only the leaves)
2 tbsp extra virgin olive oil
2 oz onion
1 clove garlic
1 chili pepper
7 oz cherry tomatoes (ripe)
to taste salt

How to use radish leaves

Tools

What we need for

1 Knife
1 Cutting Board
1 Pan
1 Lid

Steps

Let’s go to the kitchen, I’ll show you

I washed the radishes, and after using them in a salad, I didn’t know what to do with the leaves.
So I removed them, washed, and lightly dried them.
In a pan, I sautéed the chopped onion and garlic with the oil and a bit of chili pepper, then added the chopped cherry tomatoes,
I cooked the tomatoes for a few moments, and…
I added the radish leaves,
A small pinch of salt….
I covered with a lid, lowered the heat, and let them stew until the stems became tender. About 6 minutes.
I plated them, and I won’t tell you how curious everyone was around me, incredulous…