I was intrigued by the idea of stir-frying radish greens, but if you're
not that adventurous, think of this as a recipe for spicy stir-fried
Asian-flavored swiss chard. I actually used a combination of radish
greens and chard when I made it, and both were fresh greens from my
garden. Even if you have a garden with lots of radishes, you may want
to combine them like that, because radish greens do have a slightly
bitter taste. Think about whether you enjoy bitter flavors like arugula
and Kalamata olives to help you decide whether to make this with radish
greens or swiss chard, but I really enjoyed the radish greens.
Spicy Stir-Fried Radish Greens and/or Swiss Chard
(Makes 2 servings, can easily be doubled. Recipe created by Kalyn with
some chard-
Ingredients:
8-10 ounces radish greens and/or swiss chard, washed and cut into 1/2
inch slices
2-3 tsp. peanut oil
2 large garlic cloves (for seasoning the oil)
Sauce Ingredients:
1 T soy sauce (I like Kikkomans)
1 tsp. rice vinegar (not seasoned)
1 tsp. Agave nectar
1/4 tsp. (or less) Sriracha sauce or other hot sauce
Instructions:
Wash and dry radish greens and/or swiss chard. (I used a salad
spinner.) If desired, soak greens for about 30 minutes in very cold
water. (This makes sure they're crisp for the quick stir-frying.)
Working in batches, cut greens crosswise into 1/2 inch slices.
Mix together sauce ingredients and set aside. Preheat the wok or large,
heavy frying pan until it feels very hot when you hold your hand there,
then add the oil. When oil looks shimmery, add the garlic cloves and
cook about 30 seconds, making sure garlic doesn't start to brown.
Remove garlic and discard.
Add chopped radish greens and/or swiss chard all at once and
immediately begin to stir-fry, turning greens over and over just until
they are almost all wilted. (For me this was only one minute, but I
have a great gas stove with a burner with really high heat.) When
greens are almost all wilted, add sauce ingredients, stir, and cook 30
seconds more. Serve hot.
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