Radish Greens with Mushrooms and Herbs de Provence
Its spring and young vibrant radishes are popping up in the farmer’s markets, grocery stores, and in my vegetable box. While most of us all know what to do with the roots, some of us still question what to do with the greens attached and if they are even edible.
I will assure you that radish greens are edible and delicious. Since you usually don’t get much with a bunch of radishes, and if you don’t plan on buying several bunches, you can easily highlight the radish greens in a dish for one or add them to a larger dish.
The greens are a bit peppery raw. I decided to lightly saute my bunch and enjoyed the results.
Today I share this quick and easy recipe with you. Very yummy.
1 ½ teaspoon grape seed oil
2 slices of onion (about a ¼ cup)
3 cremini mushrooms sliced thin
2 small red radishes sliced thin
1 bunch of radish greens
¼ teaspoon herbs de Provence
1 tablespoon dry white wine
1 pinch red pepper flakes (optional)
Warm the oil in a skillet on medium and add your onion, mushrooms, and radishes.
Sauté for 5 minutes and add your radish greens.
Sauté for an additional 3 minutes and add the herbs de Provence, white wine, and red pepper flakes.
Let the wine evaporate (1-2 minutes) and serve.
Hope you enjoy! If you have an abundance of radish greens, here are some other recipes that caught my eye (some of them also include the radishes as well!):
Radish Top Pesto from The Witchy Kitchen
Radish Greens Spread from Sweet Artichoke: Veganize by replacing the cream cheese with non-dairy cream cheese, earth balance, or cashew cream
What are you doing with your radishes and radish greens? I’d love to know.
Thanks for reading and enjoy your new spring vegetable recipe.
We may not be chefs but our food is from our hearts --→ ♥
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