Spicy Stir-Fried Radish Greens (or Swiss Chard)
Spicy Stir-Fried Radish Greens (or Swiss Chard) is a spicy vegetable stir-fry you can make with radish greens or Swiss Chard, or use a combination of greens!
You may be wondering about a recipe for Spicy Stir-Fried Radish Greens! But radishes are becoming a trendy vegetable, and I was intrigued by the idea of stir-frying radish greens when I heard about it. If you’re not that adventurous, just use 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 wit another type of greens like I did, 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. (And a nice commenter named George informs me that if you soak the greens in water with lemon juice and one teaspoon of baking soda, that will cut the bitterness.) I haven’t heard that but it sounds like an interesting experiment.
Information About Radishes and Radish Greens:
I was intrigued when I discovered the idea of cooked radishes. I’m sure one of those radish cooking experiments primed me for the idea of cooking radish greens, and I had to try it. There are many types of radishes, and Wikipedia reports that radishes are grown throughout the world. I couldn’t find any nutrition information on radish greens, but swiss chard, spinach, collard greens, and mustard greens are listed as some of The World’s Healthiest Foods, so I’m guessing radish greens are also very nutritious.
How to Make Spicy Stir-Fried Radish Greens and / or Swiss Chard:
(Scroll down for complete printable recipe.)
- The first photo shows the lovely French Breakfast radishes from my garden that I pulled and suddenly had a flash of inspiration about cooking the greens. When I made the recipe the second time, I realized if you have a garden, you can cut off radish greens as they grow, keeping the radishes in the ground until you want to use them.
- I also snipped off some of my larger chard leaves, which were still pretty small. I used about half and half radish and chard leaves, but you could use combine them any way you liked, or use all chard if you don’t have radish leaves.
- I picked the radish greens and chard during the heat of the day, so I actually soaked them in ice cold water for about 30 minutes before I chopped them up to cook them. Hooray for the salad spinner (affiliate link) for this type of washing of greens.
- Working in several bunches, slice the greens about 1/2 inch thick. I wasn’t too compulsive about it, and I discovered big chard leaves are definitely easier to slice into nice ribbons.
- The next photo is my attempt of a photo of chard wilting in the hot wok, and since this dish only cooks for about 90 seconds, I think you’re going to have to let me get away with this photo.
- When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot.
Make It a Meal
This would be delicious with something like Grilled Salmon with Asian Dipping Sauce.
More Recipes with Radishes or Radish Greens:
Raw Asparagus, Radish, and Feta Low-Carb Salad ~ Kalyn’s Kitchen
Radish Penne ~ Cooking with Amy
Roasted Radishes with Soy Sauce and Toasted Sesame Seeds ~ Kalyn’s Kitchen
Radish Greens Pesto ~ From a Chef’s Kitchen
Sauteed Radishes with Vinegar and Herbs ~ Kalyn’s Kitchen
- 10 ounces radish greens, washed and cut into 1/2 inch slices (see notes)
- 2 tsp. peanut oil
- 2 large garlic cloves
- 1 T soy sauce (see notes)
- 1 tsp. rice vinegar (see notes)
- 1 tsp.sweetener of your choice
- 1/4 tsp. Sriracha sauce or other hot sauce (to taste)
- 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 (for seasoning the oil) 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.
Nutritional information is almost identical for radish greens or Swiss Chard; choose the combination you prefer. Use Gluten-Free Soy Sauce (affiliate link) if needed. Don't use seasoned rice vinegar which contains sugar.
Recipe created by Kalyn with some chard-cooking inspiration from Vegetables Every Day.
Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 861mgCarbohydrates: 5.4gFiber: 4gSugar: 1gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spicy Stir-Fried Radish Greens are a perfect side dish for any phase of the South Beach Diet, and would be suitable any type of low-glycemic or Low-Carb eating plan.
Find More Recipes Like This One:
Use Side Dish Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.