Radish greens

In article <[email hidden]>,

Peter Aitken said:

I have some gorgeous radish greens. I know they are edible but have never
cooked them. Ideas?

Thanks

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

One of my Indian cookbooks (at home, of course) has a recipe for them,
and I tried them once. It was similar to a saag only not cooked as long.
As I recall, it was OK, but I'm not crazy about most greens.

"Donna Pattee" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,

Peter Aitken said:

I have some gorgeous radish greens. I know they are edible but have never
cooked them. Ideas?

Thanks

Aren't there all sorts of 'radish' greens -- wouldn't this encompass all the
turnip greens, too, as a turnip is a radish is a turnip.
I would google turnip greens+recipe to give you some ideas. It's a start.
Dee Dee

Peter Aitken said:

I have some gorgeous radish greens. I know they are edible but have never
cooked them. Ideas?

Is it white radish (daikon)? Daikon radish greens are used in Japanese
cooking. They are eaten often together with the root, but cooked
separately. If you would like recipes, drop me a line (use the contact
link at http://www.shopncook.com) and I will send you a few.

Mite
http://www.shopncook.com

"Mite" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I have some gorgeous radish greens. I know they are edible but have never
cooked them. Ideas?

Is it white radish (daikon)? Daikon radish greens are used in Japanese
cooking. They are eaten often together with the root, but cooked
separately. If you would like recipes, drop me a line (use the contact
link at http://www.shopncook.com) and I will send you a few.

Mite
http://www.shopncook.com

I love very much Daykon. But in my country I can find only dried daikon!
When you boil it, his taste is like onions🙂
Cheers
Pandora

Quoted message said:

Peter Aitken said:

I have some gorgeous radish greens. I know they are edible but have never
cooked them. Ideas?

Thanks

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Clean them very thoroughly (like any greens -- they tend to be sandy),
and steam them in the water clinging to them after you drain them plus
a pinch of salt (be very careful wiyth the salt -- the greens collapse
to almost nothing so it's easy to oversalt them). AS soon as they
collapse completely they are ready. I like to serve them in small
hillocks like a Japanese "salad".

-bwg
"[W]e'll have a team of inspectors general reviewing all expenditures."
G.W. Bush