When sautéed in olive oil, radish greens become silky and have a spicy and pleasantly bitter flavor. Pair 'em with some other peppery green like arugula, creamy avocado slices, as well as a thick and tart cherry vinaigrette, and the radishes truly shine in this weird bowl that you simply have to try, if you have or can find some fresh radish greens.
1bunchradishes,about 15 radishes, trimmed and thinly sliced
2 - 3cupsradish greens,thoroughly washed
3 - 4cupsarugula,thoroughly washed
1 ½tablespoonsolive oil,divided
1mediumshallot,finely chopped
1cup frozen cherries
1 ½tablespoonsred wine vinegar,divided
½tablespoonmaple syrup
1teaspoonsmooth dijon mustard
1largeavocado, cut into thin slices
Instructions
Trim one bunch of radishes. Cut the radish roots into very thin circles, and save the greens, washing them thoroughly in the meanwhile. Heat a cast-iron skillet over medium with ½ tablespoon olive oil, and then add the radish greens. Cook them until they're all wilted, about 3 minutes or so. Transfer them to a large bowl, and then cook the arugula (also over medium with ½ tablespoon olive oil) until similarly wilted (also about 3 minutes or so). Add the arugula to the same bowl as the radish greens, and mix them together well.
In the same skillet, also over medium heat with the last ½ tablespoon olive oil, sauté the shallot until it's starting to turn translucent and slightly brown. Add the 1 cup of frozen cherries, 1 tablespoon of red wine vinegar, and the maple syrup. Reduce down the cherries until they've release all their moisture and form a thicker sauce. You can press the cherries with a fork to expedite this process (should take anywhere from 3 - 5 minutes). After that, add an additional ½ tablespoon red wine vinegar and a teaspoon dijon mustard to the vinaigrette, stir to incorporate completely and heat through, and then remove the vinaigrette from the heat.
Assemble the bowl by laying down the wilted greens, then the warm cherry vinaigrette, and lastly slices of both fresh radish circles and avocado.