Last night prepared sauted radishes. I had no idea you could cook radishes! I’d always had them raw, in salads, or just on their own.
I picked up some radishes at the Farmer’s Market for a salad, and, being that I am a) cheap and b) always on the lookout for new sources of iron, it occurred to me that the greens might be edible. I did some googling, and found that, yes, radish greens can be cooked just like other types of greens, and radish roots can be cooked, too.
So I sliced the roots fairly thick and stemmed the greens. I sauted the roots in canola oil until they just started to brown, then added the greens and continued to cook them until they were nicely wilted, and seasoned them with a touch of salt. The greens were surprisingly mild, and the radishes were kind of like a tender, subtly peppery turnip. Next time I’m going to throw in some tumeric and garam masala.
I’ve also heard that kohlrabi can be cooked. Like radishes, we always had them as a summertime, straight out of the garden thing; we just peeled them, sprinkled them with salt, and noshed. But come to think of it they are similar in taste and texture to broccoli stalks (which makes sense, since both broccoli and kohlrabi are members of the same species Brassica oleracea, along with cabbage & kale—that’s some species, eh?), so I bet they’d be lovely in a soup or a stir fry.
Have you recently discovered that one of your favorite raw foods can be cooked, or that something you’ve always cooked was also delicious in its raw state?