So I am back from the garden http://amidwestgarden.blogspot.com/ and I have a bowl of radish and beet greens from thinning the beds. Did you know the radish greens are edible? Lets see what I can manage with them. Since they are bitter I think a sautee with onions, garlic, chickpeas and curry.
First I need to rinse them.
There is a lot of dirt here!
Since this is Indian inspired, we start with grated ginger onion and garlic.
Three more rinses and a spin dry.
The onions, garlic, and ginger saute in a bit of oil until the onion starts to brown - about 10 minutes.
Add some chickpeas and keep frying for 5 more minutes.
Now add some curry powder and cook 5 more minutes.
Chop then add the greens and a pinch of salt to the pan.
They cook down quickly - like spinach.
Add 2 tablespoons of tomato paste to sweeten it up and add dark color and cook 5 more minutes.
Add about a cup of chicken broth and simmer for 15 minutes. I've never cooked this before and the radish leaves are kind of furry so I think better to overcook than undercook.
I cooked it down and added more broth, simmered for 10 more minutes.
Serve over rice. - Pretty darn good!
Well the Cooking Channels's tagline is "Stay Hungry." So if anyone has a suggestion I'd be happy to hear it.