Sautéed Glut of Radishes

Here it is then. I had to try something with them all

Sautéed Glut of Radishes

So. You got overenthusiastic when you sowed the first radish seed of the spring and now you’ve got a glut. What do you do with them apart from slice them into salads? There are very few recipes for cooking radishes, but Francois pointed me at the Pimp my Radish thread at Ask Metafilter, where I found this one. I particularly like the use of both the radish and the tops. Radish tops taste a whole lot like spinach, by the way. This makes a light summer lunch or an interesting side (use where you usually might use a spinach dish)

Preparation time
Cooking time

  • 2 bunches radishes (12 large to 20 small per bunch); they have to have their tops still intact
  • 2 cloves garlic
  • 1 tbsp olive oil
  • Sea salt

Top and tail the radishes and cut them into large chunks. Remove the stalks from the radish tops and wash the resulting leaves in a salad spinner (or similar). Peel and finely chop the garlic.

Get the olive oil good and hot in a wide frying pan. Put in the chopped garlic and fry lightly for a moment or two, before throwing in the chopped radishes. Stir fry for a couple of minutes before putting in the leaves.

Keep stirring until the leaves have cooked down and then serve, sprinkled with the sea salt.