Radish Greens - 2 Recipes

[Guest guest]

Here are 2 recipes I use radish greens in. Any recipe for collards, turnip

greens, mustard greens, you can substitute Radish Greens (speaking as someone

who once planted WAY too many Radishes!)

 

* Exported from MasterCook *

 

Black Beans with Ginger and Mustard Greens

 

Recipe By : Sue Norris

Serving Size : 4 Preparation Time :1:00

Categories : Beans Healthy And Hearty

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried black beans -- soaked

1 inch fresh ginger root -- peeled and grated

1 cup water

1/2 pound mustard greens -- sliced

3 tablespoons molasses

1 tablespoon Dijon mustard

1 tablespoon tamari soy sauce

 

1. Cook beans until tender, about 1 hour (15 minutes under pressure) Drain and

set aside.

2. Bring ginger and water to boil in a medium stew pot. Simmer for 5 minutes.

Add beans and simmer 5 minutes more

3. Stir in mustard greens and simmer until tender, 3 to 5 minutes. Add

remaining ingredients. Stir in additional water if needed to thin.

Serve hot or at room temperature.

Serve as side dish or over rice.

 

 

 

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Serving Ideas : Rice

 

NOTES : Formatted for MasterCook 3.03 By Jana Gardill Fedele

 

don't substitute collards or another mild flavored green, it won't stand up to

the sauce. Sue reports this dish is too bland when made with Collards. I had

good luck using a mixture of radish and mustard greens though.

* Exported from MasterCook *

 

Radish Leaf Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups/Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Lg. Bunches Radish Greens

1 Tablespoon butter or margarine

1 extra large potato -- Peeled And Chopped

3 Cups water

 

2/3 Cup skim milk

or..

2/3 Cup soy milk

 

Cut leaves from radishes and wash well. (Reserve radishes for another use).

Melt butter in heavy large saucepan over

medium heat. Add onion and saute until tender, about 5 minutes. Add radish

leaves and saute until wilted, about 2

minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are

tender, about 20 minutes.

Puree soup in batches in blender or food processor. Return to saucepan. Mix in

milk. Stir over medium heat until hot. Season with freshly grated black pepper

and salt, if desired.

 

 

 

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NOTES : Relatively low fat for a 1st course soup. 41 calories, 2 gms fat, 1.2

grams sat. fat.

 

It used to be made with whole milk but I used skim and it was still good.