Radish greens -- do you eat them?
I'm really late to the party, but I always make sure to get my radishes with the tops so I can put the greens through the juicer. Peppery and SOOOO healthful. I literally feel good drinking it.
Helps cut though the heaviness of carrot juice, and really perks up fruit based juices.
In colder weather, I agree with others that they are an excellent green for braising. Love them with garlic and a splash of red wine vinegar to finish. Stuff them in a baked potato and you've got a satisfying meal with vegan complete protein.
I wondered this same thing earlier this year because I adore radishes (raw) and hated getting rid of those greens but didn't know what, if anything, to do with them. Then I found this recipe on epicurious; in the comments plenty of people substituted radish greens for the watercress. So, I tried it and now I don't even eat raw radishes as much as I used to because they were so good cooked with the greens!
You can treat them exactly as you would other tougher braising greens. The final taste is like beet or turnip greens. Of course, they are generally not a huge amount so if I buy radishes with tops I make a point of buying other greens and add the tops when braising the larger bunch of greens.
Radish green and potato soup is fantastic. The recipe in the other thread doesn't look very good to me; I make mine more simply: radish greens sauteed in a little butter, then add cubed potato, salt and water, simmer for a half hour, puree, and season with pepper, a little nutmeg, and a spoon or two of crème fraîche.
The Flexitarian Table was a Cookbook of the Month several months ago. It has a wonderful braised radish and greens dish that I'll paraphrase here. I'd never thought of cooking radishes and this was a great discovery.
1 large or 2 small bunches of radishes (about 2 lbs. - This seems like much more than 1 or 2 bunches in my market)
3 Tbsp unsalted butter
1 tsp brown sugar
Sea or kosher salt
2/3 cup water
1 Tbsp white wine vinegar
Freshly ground black pepper and freshly grated nutmeg.
Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes.
Wash greens, chop coarsely.
In a small skillet with a lid melt the butter, brwn sugar and 1/2 tsp salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are cooked (can be pierced with little pressure with a knife but not mushy) This should take about 3 minutes.
Spread the greens over the radishes and bring the liquid to a boil (raise heat of burner for this). Reduce to med low heat, cover the pan and simmer gently until greens are "emerald color" and tender. This takes about 5 minutes. Press as much liquid as possible from the greens before taking them out of the pan. Transfer both greens and radishes to a bowl.
Add vinegar, pepper and a small amt. of nutmeg to the pan liquid and boil (uncovered) until it becomes syrupy. 2 minutes or so. taste and add more salt and sugar if it needs it. Put the radishes and greens back into the pan and stir to coat all with the sauce - without mashing them. Serve.
This is really good.