Often times, produce at the grocery store is disembodied. You find radishes in one place, and radish greens sold as a separate product. It makes sense that every sweet potato had to have leaves at some point, but where did they go? At most grocery stores sweet potato greens can't be found anywhere, even though they can be made into a tasty and nutritious dish. Instead, the greens of many vegetables like radishes, sweet potatoes, and beets are simply thrown away.
When you're growing your own food, you get to make the decision yourself. Toss those radish greens or eat them? Fresh radish greens are tough and very spicy, but when sautéed mellow out and bring a unique flavor to a dish. Radishes and their greens can even be used together in the same meal, with the spiciness of the greens augmenting the sweetness of the bulb.
We sautéed the radish greens, and diced radishes along with these ingredients:
- Crushed red pepper
- Olive oil
The result is a peppery and spicy side dish that is great served over rice. By using the greens as well as the radishes, you gain flavors and nutrients that would have been thrown away if you took the supermarket approach.