Soupe Pelou (Radish Greens Soup)

from Twelve Months of Monastery Soups
contributed at our 2009 CSA Potluck Dinner

1/3 cup olive oil
2 leeks or onions, chopped
1 bunch fresh radish tops and leaves (or mustard or turnip greens)
4 potatoes, peeled and cubed
1 cup celery, chopped
1 cup cabbage, chopped
3 cups water
salt and pepper to taste
1/4 tsp nutmeg
1/2 cup milk
grated radish (for garnish)

Pour the olive oil into a pot and add the leeks. Saute lightly over low-medium heat for 3 minutes. Add immediately the well-washed and chopped radish tops. Stir. Cover the pot and let the sauteing process continue for another 3 minutes.

Add the potatoes, celery, cabbage, water, salt, pepper, and nutmeg and stir again very well. Cover the pot and simmer the soup for 45 minutes. Allow the soup to cool.

Pass the soup through a sieve or blend it in a blender, and then return it to a clean pot. Add the milk and mix well. Reheat the soup if you wish to serve it hot, or refrigerate it for a few hours and serve cold.

Radish Bulbs and Greens Sauteed with Green Garlic and Chives

from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

2 bunches radishes
1 1/2 tbsp butter
1 1/2 tbsp chopped green garlic
1 1/2 tbsp chopped fresh chives
salt and pepper

Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop them. Cut off the remaining greens and stalks and discard them. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish with poached, steamed, or grilled fish.

Dessert Style Radish Greens

from Kathy Slade, Groundwork Lawrence CSA Member

Radish greens, washed well
butter
brown sugar
vanilla
toasted coconut

Put the radish greens in a pot, add water, and cook until tender. Drain and set aside in a bowl.

In same pan, melt butter, add brown sugar, and stir until sugar dissolves. Add splash of vanilla. Remove from heat and mix with the radish greens. Sprinkle on toasted coconut.