This week, we picked up a bunch of purple daikon radishes in our weekly CSA share. The purple daikon radishes are very mild and look beautiful, making a perfect, easy addition to salads, but what about the greens? What to do with those radish greens? Yes, we eat them; in fact, we try to eat all the edible parts of our produce share. Once you know the effort involved in growing food, you realize what a valuable resource it is, and you try to treat it accordingly.
So we puzzled over the greens. Looked on the Internet for ideas — it seems that everyone has the same one: sauté with garlic and red pepper flakes — and came up with nada. For a while, we were going to go with our standby greens recipe: greens latkes. A great way to use up a big bunch of greens. But then we thought, why not make greens tacos? Why not indeed!
This recipe comes from the kitchen here at Scratchin’ Central, and, as far as we can tell, you won’t find it elsewhere.
If we use canned tomatoes, we try to buy those that don’t have added salt. We like to salt our own food, thank you very much. Of course, you don’t need to use radish greens for this recipe; any sort of greens will work. We did make our own tortillas; they’re fast and easy, so fast that we mixed up the dough while our morning tea was steeping. And, we had home-scratched sour cream at the ready, but we had to use store-bought jalapenos, as they’re not in season. If you don’t have chipotle powder, red pepper will work, too. And, of course, add whatever other toppings you like on your tacos.
Procedure in detail:
Sauté onions. Heat the oil in a large skillet over medium heat. When shimmery, toss in the onions, garlic, and cumin seeds. Stir and cook until fragrant and starting to become tender, about 3 minutes.
Add greens and tomatoes. Stir in the radish greens (or whatever type of greens you are using), tomatoes, chipotle powder, salt, and pepper. Cook, stirring occasionally, on medium-low, until tender and most of the liquid is gone, about 30 to 45 minutes. You really want to cook off the liquid, or your tacos will ooze liquid and be messy to eat. Which might not be a bad thing. Also, radish green stems, at least those from daikon radishes, are a bit tough, so cook them thoroughly. While this is simmering and cooking down, you have plenty of time to cook up the tortillas; home-made tortillas are far better than those floury disks from the store.
Serve. Scoop the radish greens mixture into tortillas and top with cheese, jalapenos (if desired), and sour cream. Squeeze on lime juice before eating.
These turned out to be surprisingly tasty. We thought that radish greens tacos would be just a way of using up radish greens, but, no, they were really good. We will say that we didn’t cook off enough liquid, so our tacos were a bit messy — we had to run wash our hands between tacos — and we realized that the radish greens were a bit tough. But, with the tomatoes and cumin, they were really good. Of course, once you put sour cream and cheese on something, it’s bound to be good, right? We’ll be keeping these tacos in mind for other greens, as they’re an easy four stars.