When most people think about radishes, they envision bright red, smooth radishes that are sliced thinly and adorn salads. Very often their greens are discarded and don’t get the love they deserve.
These recipes were developed to be easy, tasty, and to use peppery radish greens that taste like arugula. I try to cut down on food waste from the garden whenever I can, and these recipes do just that. Why toss them in the compost heap when they can be eaten? For these recipes, I used heirloom Cherry Belle radish greens, but any radish greens will do.
If using radish greens picked fresh from your garden, be sure to wash them thoroughly by briefly submerging them in a bowl of cold water. I use my hands to swish the greens around. This usually works pretty well to loosen any dirt, or dislodge any bugs that may be hanging around. I like to use a salad spinner to remove excess water, but blotting them with paper towels works fine. They wilt relatively quickly, so you can also submerge them in water just to perk them up before using.
About a week or two after radish seeds are sown, the seedlings emerge. This is when you should start thinning them out, so the radishes growing beneath the soil have the space they need to mature. Don’t toss the radish greens or underdeveloped radishes, though. Allow them to be the center of attention in this easy radish greens frittata.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup sweet onion, diced
- 1 cup firmly packed, washed and dried radish greens, stringy roots removed
- 6 large eggs
- 2 tablespoons heavy cream (or half and half)
- 1 tablespoon chives (or wild onion greens)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2½ tablespoons Parmesan cheese
Preparation
Heat olive oil in a 12-inch oven-safe skillet over medium heat. Stir onions and radish greens in the hot oil and sauté until tender, about 5 minutes.
In a large bowl, beat together eggs and cream. Add the chives (or wild green onions), salt and pepper and mix. Lastly, stir the Parmesan cheese into the mixture.
Pour mixture into skillet and over the onions and radish greens. Continue cooking for 10-15 minutes, or until the edges start to brown and lift away from the edge of the skillet.
Just as the edges of the frittata begin to turn brown, turn the broiler on low. When ready, use oven mitts to transfer the skillet from the stove to the second rack in the oven. Broil for 3-4 minutes, or until the top is golden brown.
Serve immediately, with a garden salad or fruit cup. This can also be served at room temperature.
