Sautéed or boiled radish leaves are an anti-waste recipe that allows you to prepare a tasty side dish or use as a base for a sauce with pasta or risotto. If they are fresh and well-preserved, I always use them: they have a really great flavor and cook quickly.
SEASONALITY of #radishes – from April to early November. Generally not available during the hottest months.
How can radish leaves be eaten?
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Spring, Fall
- Energy 29.85 (Kcal)
- Carbohydrates 1.43 (g) of which sugars 1.27 (g)
- Proteins 0.59 (g)
- Fat 2.41 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 0.92 (g)
- Sodium 236.18 (mg)
Indicative values for a portion of 70 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
Sautéed Radish Leaves
- 5 cups radish leaves (about 4 bunches)
- 1 drizzle extra virgin olive oil (or peanut oil)
- 1 clove garlic (optional)
- to taste salt (and chili pepper)
- as needed water (only if necessary for cooking)
Tools
- Pan steel
- Ladle
Sautéed Radish Leaves
Wash the radish leaves thoroughly to remove soil and impurities.
In a pan with a drizzle of oil and a garlic clove, add the washed and still damp radish leaves. Season with salt, pepper, or chili to taste.
For a lighter version, boil the radish leaves in a thin layer of water and season only when serving.
Cook, stirring occasionally, increasing the heat to evaporate the water or adding a little water if necessary. They are ready as soon as they soften.
They can be served as a side dish, perhaps next to some sautéed tofu or potatoes. But they are also great as a sauce for pasta, filling for a savory pie, in risotto, or as a topping on bruschetta.
STORE sautéed radish leaves
They can be kept in the refrigerator for a couple of days, stored in an airtight container. Before using, just heat them briefly in a pan. To preserve them longer, they can be frozen once cooled.
FAQ
Are there alternatives to cooking in a pan?
They can be used raw in salads if they are particularly young and tender. Or steam them to keep flavor and nutrients intact, or quickly blanch them and blend into a pesto. They also become crispy and delicious when baked with a drizzle of oil.
Can I really eat radish leaves?
They can be eaten without problems. Radish leaves are not only edible but also rich in nutritional properties. They are slightly spicy, like the radishes themselves, and are perfect for pan cooking.
Do they have a strong taste?
They have a slightly bitter and spicy flavor, but much milder than other vegetables like rapini. If sautéed with garlic and oil or paired with sweeter ingredients (like onions or potatoes), their taste softens.
