Recently we signed up for Organics to You, a local organization that delivers organic produce (mostly local, farm-grown) straight to your doorstep. Part of the reason we wanted to sign up for this service is also a bit of a challenge: we have no idea how to cook many of the contents they deliver.
This recipe, after just one try, has already become a new favorite. While we had had collard greens before, we didn’t know a good recipe to cook them at home. Also, neither of us could even recall eating radishes, let alone cooking them!
After some searching in recipe books and blogs, we tried a make-shift recipe trying out some suggestions that sounded good from various sources. The result was an amazingly delicious, interesting recipe combining the bitterness of the greens (any greens could be used here, not just collards) and the semi-sweet tinge of radishes. The two ingredients complimented each other better than we could have anticipated, and we will make this many times to come.
- 1 large bunch collard greens (or other greens would likely be awesome as well)
- 1 bunch radishes (note: the quantities don’t really matter here, you could just toss in however much you have of either)
- 2-5 cloves garlic (depending on how much you like, we like lots)
- 1 tsp ground mustard
- 1 tsp lemon juice
- 1 tbs butter
- salt and pepper to taste
- 1/2 c. water
First, add 1/2 the butter to a large pan. Add radishes and cover. Cook until tender and browned, stirring frequently. Set aside.
Next, heat up 2nd half of the butter with garlic in a large pan, cook until garlic becomes fragrant, about 1 minute. Add the greens and water, cover. Cook greens until tender—if they’ve started losing color (turning a pale yellowy color) they’re overdone.
Once done, drain excess liquid and add remainder of contents (mustard, lemon juice, salt and pepper) and radishes and mix well. Serve immediately, as greens get cold quickly.