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 grandma’s skirts, and that’s how I want to guide my grandchildren, at least those who have a knack for cooking.
Radish leaves always intrigued me, perhaps because of their resemblance to spinach or chard when they’re still young, so I tasted them raw and liked them. From there, I could taste their slightly sour flavor, 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 tbsps extra virgin olive oil
1/4 cup onion
1 clove garlic
1 chili pepper
7 oz cherry tomatoes (ripe)
to taste salt

How to use radish leaves

Tools

What we need

1 Knife
1 Cutting Board
1 Skillet
1 Lid

Steps

Let’s go to the kitchen and 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 plucked them, washed, and dried them slightly.
In a pan, I sautéed the chopped onion, garlic, and a bit of chili pepper with the oil, then added the chopped cherry tomatoes.
I cooked the tomatoes for a while, 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 were tender.
About 6 minutes.
I plated them, and I won’t tell you how curious everyone was, standing around incredulously…