Sautéed Radish Leaves

Most of the time radish leaves are thrown away or are composted, but they are nutrient dense, healthy and delicious! If you are looking at how to use the parts of foods we often throw away, try this simple recipe and see yourself becoming a radish leaves aficionado.

Sautéed radish leaves, served with our Perfectly Fluffy Basmati Rice, make a delightful vegan lunch or dinner.

Sautéed Radish Leaves

Serves 2-3
  • 1 big bunch Radish Leaves, washed and chopped
  • 2 tablespoon Sunflower Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1 pinch Red Chili Powder
  • 2 tablespoon Blanched Slivered Almonds
  • Salt to taste
  1. Put the almonds in a dry skillet and roast over medium-low heat, stirring frequently, until golden, about 4 minutes. Transfer into a bowl for future use.
  2. Heat the sunflower oil in a sauté pan over medium heat. Add the cumin and mustard seeds. Stir for a minute.
  3. Add the radish leaves, turmeric and chili powder. Mix well and then reduce the heat and cover with the lid. Stirring as needed, cook for 10 minutes or until the greens are tender.
  4. Season with salt to taste.
  5. Add the toasted almonds and mix well.
  6. Remove from the heat and serve with rice.

 

About Larisa Litvin

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