What to do with Radish greens?

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.