radish greens, kale and TONS of swiss chard

[IndyGirl]

Can I use them all together?

I know you can saute radish greens with garlic, and kale as well. But what about the chard? can I just throw that in too?

Ideas for using all three?

[agoodbite]

For future reference, Alice Waters' chard gratin from Art of Simple food is a standard. It's like creamed spinach (but made with chard instead) and baked with a bread crumb topping. Beet greens can be added to or substituted for the chard.

Radish greens are intense. The best way I ever used them was as a warm, wilted salad to accompany lamb chops. Use the drippings from skillet where you cooked the lamb chops. Add some chopped shallots and then some vinegar (your choice - I find sherry vinegar works well) then drizzle enough oil of your choice to get a good balance of acidity then throw in the radish greens. Toss a time or two over the heat, plate your lamb chop and top with the radish greens.

I've tried and tried with kale and simply don't like it. The best use I've found for it is to give it to my sister.

[IndyGirl]

FYI, the greens turned out great! All I did was saute them. The radish greens, when raw, were a little prickly, but they cooked up great. Thanks to all for your ideas!!

[MellieMag]

Are radish greens something I don't know about or are y'all talking about eating the tops,the part that makes your hands itch and break out? I can't imagine eating that.

[tzurriz]

I've never had a reaction to radish tops, or heard of anyone having such a reaction. I'm so sorry to hear you do! Radish greens are yummy, and almost peppery in flavor.

[chefj]

You can eat stinging nettles as well. Their sting is destroyed by the cooking and they are delicious.
Radish Leaves are used in some Mole Verdes and other Mexican preparations.

[dfrostnh]

The variety I'm growing but haven't yet used is specifically for greens. I got the seed from Fedco. The leaves seem a little more tender than regular radishes.

"Saisai Leaf Radish (35 days) F-1 hybrid. An Asian radish developed primarily to provide leaves for salads, stir-fries and pickling. Harvest the juicy pale green succulent leaves when they are young and tender. Quick growing and slow to bolt. Can be allowed to grow full-sized daikon roots for a dual use. The roots are plumper, slightly shorter and milder than Shinden Risoh with a texture that pleased Clayton Carter of Fail Better Farm. They will keep all winter in the root cellar. Plants can be densely sown if grown only for their leaves. "

[dryrain]

I have rows of swiss chard on my garden, some have grown a bit big will they be ok to use? or should I just use the small narrow stems?

[magiesmom]

chard will be fine quite big. just cook a little more.

[jen kalb]

chard grows LARGE. if you have a problem with the size and coarseness of the stems, you can simply strip of th green part and cook with that alone. Italians often cook the green and white parts separately. You can also string and then thinly slice the stems - give them a little more cooking time than the green part if you want to serve together.

[chefj]

There are many Indian preparations that use tons of greens.
Here is a simple one to get you started. It calls for Spinach and Mustard Greens but you can sub what ever you like. Just remember that some greens need more cooking than others so adjust accordingly.
http://www.salon.com/food/recipes/201...

[sfbecky]

raw kale can make the best salad!! Try the one from Esalen...

[IndyGirl]

I will do that with any leftover! thanks!

[tzurriz]

You could make a gumbo z'herbes, but you need a few more types of greens. :)

[IndyGirl]

I wish it weren't so hot, or this would go to the top of my list. I love gumbos, even though I'm veg.

[tzurriz]

If you make it on the spicier side, eating it will actually cool you down. And the heat while cooking it is a good excuse for a summery cocktail. ;)

[Isolda]

I was going to suggest the same thing. I made that several times last summer when our CSA overwhelmed us with greens. And yes, my kitchen was probably 90F since we don't have central a/c. But after cooking, we all took our bowls into the family room, which has a window a/c to eat.

I make both a vegetarian (I think this is the traditional gumbo z'herbes) and one with ham. The veggie version is better, as long as you get the roux really brown.

[IndyGirl]

Crap! I have beet greens too (we've just joined a CSA). I assume I can just throw them in as well?

[beetlebug]

Yes. You can throw those in as well. When I get overwhelmed with the greens, I tend to make an indian saag with them. It gives it a lot of flavor. I find that the chard cooks the fastest and the kale the slowest.

[IndyGirl]

well, darn. I mixed them all up already!

[beetlebug]

It will be fine. The difference is minimal. Enjoy your bounty.

[amazinc]

Use them all together with garlic, lemon etc. Wonderful and good for you. A few years ago, I got a recipe for greens layered with a delicious bechamel,, then slow baked for about half an hour. It was the best treatment of greens I've ever had. I think the recipe was from Saveur, but can't be certain. Lots of fat, but also lots of flavor and a beautiful presentation.

[IndyGirl]

oh god, that sounds amazing. I am trying not to go to the grocery store today, so I can't do that (I have no bechamel ingredients). But I will definitely do a search and bookmark it. Thank you!!