Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Spicy Stir-Fried Radish Greens




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Recipe created by Kalyn with some chard-cooking inspiration from
Vegetables Every Day.


List of Ingredients




8-10 ounces radish greens and/or swiss chard, washed and cut into 1/2
inch slices
2-3 tsp. peanut oil
2 large garlic cloves (for seasoning the oil)

sauce mixture:

1 T gf soy sauce (beef broth)
1 tsp. rice vinegar
1 tsp. Agave nectar
1/4 tsp. (or less) hot sauce (optional

Recipe



Wash and dry radish they're crisp for the quick stir-frying.) Working in batches, cut greens crosswise into 1/2 inch slices.

Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand over it, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn't start to brown. Remove garlic and discard. Garlic burns quickly so don't leave it too long. You want only to flavour the oil.

Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. (For me this was only one minute, but I have a great gas stove with a burner with really high heat.) When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot.