Cooked Radish Leaves

2013-10-22 - Quaglia e Verde di Ravanello

FOGLIE DI RAVANELLO

Radish Leaves

A product normally discarded is any time as nutritious and palatable as Spinach, Silverbeet or Chard

20 g Butter

20 ml Extra Virgin Olive Oil

1 Small Onion (Finely Chopped)

2 Cloves of Garlic (Finely Chopped) – Optional

1 Fresh Chilli (Finely chopped) – Optional

Radish Leaves, including stems (Washed and coarsely chopped)

Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet. Ad Chilli and Radish Leaves and cook until leaves are just soft – not too long.