Sauteed Radish Greens

We finally harvested all the radish from our home garden. We let some of them flower and go to seed so we can save them for the next crop. Radish flowers we had were simply gorgeous from white to pale lilac to beautiful purple.



Seed saving is a changing/evolving field and there are many publications that provide useful information. But, a fairly comprehensive compendium of sorts that sits on our bookshelf providing valuable insights into basic techniques on saving vegetable seeds is a book called Seed To Seed by Suzanne Ashworth. (Thanks for giving it to us, Mom!)

Anyway, we had a lot of radish greens to use up. The stalks were too woody and mature, but I had plenty of tender leaves to make a simple sautéed radish greens dish that preserves the mildly bitter flavor of the greens while complementing it with a sweet and sour taste that comes together rather well.

I used the onions from our garden - both the white bulb and the green parts - but, red onion or yellow onion would be good. The onions went to flower as well and needed to be used up... which meant most of the stalks got woody and fibrous. C'est la vie.



Ingredients
6 cups of fresh radish greens, washed
1 cup sun-dried tomatoes (not packed in oil)
onions, garlic, ginger, finely chopped - as much as preferred
¼ cup lemon juice
1 Tbsp brown sugar
1 Tbsp Sambal Oelek
¼ tsp ground nutmeg (optional)
1 Tbsp smoke paprika powder (optional)
salt to taste
1 Tbsp canola oil
sesame seeds (optional)
½ cup water (more as needed)

Preparation

1. Sauté the onions, garlic and ginger in some oil, then add the greens and sun-dried tomatoes, saué a bit
2. Add the rest of the ingredients, cover and cook till greens is done to your liking; taste and adjust flavors as desired
3. Serve warm with plain hot basmati rice and home-made flavored ghee, or with naan, or enjoy as-is