Sunday, August 7, 2011

Sauteed Radish Greens

My radishes have been growing like mad, but it was time to thin the rows. Otherwise the plants grow so close that the roots don't have room for the bulbs to get fat.

This is one of those decadent pleasures that come only if you garden. Dead simple to make, slightly sweet, slightly bitter, just a touch of peppery radish heat.

In extremis you can use radish greens from store-bought radishes, but for truly fresh deliciousness, there's nothing like eating them 30 minutes out of the garden. Sow seeds in rich, loose soil and they'll take less than a month to grow.

A fat bunch of radish greens and roots
2 large garlic cloves, chopped
4 tablespoons butter
1 tablespoon lemon juice
A large pinch (to taste) salt

Rinse the greens well. Chop the radish greens and roots in 1 to 1 1/2 inch sections. Slice any large roots thin.

In a large frying pan, saute the garlic in the butter over very low heat. Add in the radish and salt and saute till the leaves are wilted and the stems are softened but still crisp.

Stir in the  lemon juice. Check seasonings, adding more lemon juice and salt to taste.

Tonight we're having this as a side for hamburgers. The delicate bitter heat gives a sharpness that cuts the burger's fatty sweetness, making it a perfect complement.

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