Serves 4

To clean radish greens, other greens or gritty herbs, place them in a sink or large bowl filled with cold water. Swish the greens around, letting the dirt fall to the bottom. Using your hands or a fine-mesh sieve, scoop the greens from the water, leaving the dirt at the bottom. Drain, clean and refill the sink or bowl. Repeat the process until the greens are clean and free of dirt.

  • 4 bunches radishes with greens attached, preferably French, very well cleaned
  • 1 tablespoon canola oil
  • 1 garlic clove, very finely chopped
  • 3 tablespoons chopped fresh chives
  • Coarse salt and freshly ground white pepper

Cut greens from radishes and thoroughly wash as indicated in the headnote. Coarsely chop greens. Trim radishes and cut lengthwise into ½-inch wedges. Heat the oil in a 12- inch heavy skillet over moderately high heat. Add radish wedges and season with salt and pepper. Cook, stirring, until just tender, about 8 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add reserved damp greens and cook until just wilted. Add chives and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve warm.

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