No need to throw away those radish greens. They transform into a milder version of themselves, Clark Kent-like, when braised with their roots.
1 – 2 bunch(es) radishes, roots and greens
2 T vegetable oil
1/2 c chopped onion or leek
1/2 fresh chile pepper, seeded, ribbed, thinly sliced, optional
1 t minced, peeled, fresh ginger, optional
1 t ground coriander
1/2 t ground cumin
1/4 t ground turmeric
salt and pepper, to taste
1. Separate radish roots from their greens. Wash greens thoroughly. They trap grit more readily than most greens. Coarsely chop. Wash radish roots. Either think slice or dice. Add to greens. Set aside.
2. Heat oil in a skillet. Add onion and sauté for a few minutes. Add chile pepper and ginger, if using, and cook for another minute. Add spices and cook for yet another minute, until fragrant.
3. Stir in chopped radish greens and roots. Season with some salt and pepper. Reduce heat, if necessary, cover and cook for about 10 minutes, until greens are tender. Stir a few times.
4. When greens are done to your liking, remove cover and boil off any remaining liquid.