Stir-Fried Radish Greens (or Swiss Chard)
Stir-Fried Radish Greens are a spicy vegetable side dish combination made with the radish greens that are often thrown away. The flavor of the radish greens is a bit assertive, so I loved the idea of cooking them combined with Swiss Chard, but you can also make this with all radish greens or all Swiss Chard, whichever you prefer!
You may be skeptical about a recipe for Stir-Fried Radish Greens. But radishes are becoming a trendy vegetable, and I was intrigued by the idea of stir-frying the radish greens that are normally thrown away when you prepare radishes!
And I found that the strong flavor of the radish greens was quite pleasant after they were cooked with some fresh Swiss Chard, which is a vegetable I always think deserves more attention. I actually used a combination of radish greens and chard from my garden when I made it, and both were quite tasty in this stir-fry side dish with Asian flavors.
But if you have a lot of radish greens, make the Stir-Fried Radish Greens alone, or you can also use this recipe to stir fry Swiss Chard if you don’t have any radish greens!</p
What Ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- radish greens
- swiss chard (if using)
- Peanut Oil (affiliate link) or other neutral-flavored oil
- garlic cloves
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Unseasoned Rice Vinegar (affiliate link)
- Monkfruit Sweetener (affiliate link), or sweetener of your choice
- Sriracha Sauce (affiliate link) or other hot sauce
Information About Radishes and Radish Greens:
There are many types of radishes, and Wikipedia reports that radishes are grown throughout the world. And of course greens like Kale, Swiss Chard, spinach, collard greens, and mustard greens are considered to be some of the world’s healthiest foods, and I found out that radish greens are also highly nutritious.
Why did I cook the 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. I found the flavor of the radish greens to be slightly peppery and bitter but also mild enough to be enjoyable when they were cooked. And I also found that other cooks have also used them as a green to add to pasta, in radish greens pesto, and in soup, especially bean soups with sausage.
Will you enjoy the Stir-Fried Radish Greens?
Think about whether you enjoy bitter flavors like arugula and Kalamata olives to help you decide whether to make this with a combination of radish greens and Swiss Chard or whether you’d prefer just Swiss Chard. I really enjoyed the radish greens, but I’m a fan of those bitter flavors.
How can you make radish greens less bitter?
A nice commenter named George left a comment on this recipe informing me that if you soak the radish greens in water with lemon juice and one teaspoon of baking soda, that will cut the bitterness. I haven’t tried that but it sounds like an interesting experiment, especially if you have an abundance of radish greens.
How to Make Stir-Fried Radish Greens and Swiss Chard:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- The first photo shows the 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 the greens 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 Low-Carb Meal
More Recipes with Radishes or Radish Greens:
- Asparagus and Radish Salad with Feta ~ Kalyn’s Kitchen
- Radish Penne ~ Cooking with Amy
- Roasted Radishes ~ Kalyn’s Kitchen
- Radish Greens Pesto ~ From a Chef’s Kitchen
- Sauteed Radishes with Vinegar and Herbs ~ Kalyn’s Kitchen
- 12 ounces radish greens or Swiss Chard, 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.
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:
Stir-Fried Radish Greens (with or without Swiss Chard) would be a perfect side dish low-carb or Keto diets or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dish Recipes or Stir-Fry Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Stir-Fried Radish Greens was first posted in 2008, when I was growing lots of radishes in my garden. It was last updated with more information in 2023.