Spicy Stir-Fried Radish Greens and / or Swiss Chard
posted by Kalyn Denny on June 26, 2008
Here’s a spicy vegetable stir-fry you can make with radish greens or swiss chard! And this tasty stir-fry is low-carb, low-glycemic, meatless, dairy-free, gluten-free (with gluten-free soy sauce), vegan, and South Beach Diet friendly. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.
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.
It was last summer that I suddenly discovered the idea of cookedradishes. I’m sure one of those radish cooking experiments primed me for the idea of cooking radish greens, so recently when Sam reported she had sauteed radish greens and then Sher added radish greens to meatballs, I knew 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.
These are 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 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.
This 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.
Spicy Stir-Fried Radish Greens and/or Swiss Chard
(Makes 2 servings, can easily be doubled. Recipe created by Kalyn with some chard-cooking inspiration from Vegetables Every Day.)
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)
1 T soy sauce (I like Kikkomans; use gluten-free if needed)
1 tsp. rice vinegar (not seasoned)
1 tsp. Agave nectar
1/4 tsp. (or less) Sriracha sauce or other hot sauce
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.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Cooked Radishes or Radish Greens: Radish Penne from Cooking with Amy