by Katherine Deumling
This version includes mustard and turnip greens, radishes and a couple Hakurei turnips.
Radishes are delicious sautéed, braised, or roasted. If they’re a little on the spicy side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens (radish tops, mustard greens, turnip or beet greens, mizuna) in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.
Serves 4
1 tablespoon olive oil
1 bunch radishes, trimmed and halved or quartered if large. Reserve greens if fresh and lively looking and roughly chop
1 bunch mustard greens (or turnip greens, etc. see headnote), washed and chopped
Salt, to taste
Olive oil to finish and possibly squeeze of lemon or splash of vinegar but taste first
Heat oil in a heavy skillet over medium-high heat. Add radishes and few pinches salt and sauté, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Sauté until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.
Spicy Tahini Sauce
1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.
3 tablespoons tahini
Juice of 1 lime or small lemon or 2 tablespoons rice vinegar
2 tablespoons water, more as needed to get proper consistency
Salt, to taste
Combine all ingredients and you have a sauce!
