Roasted Black Radishes with Spiced Sautéed Greens
This Indian-inspired dish is superflavorful. Be sure your spices are fresh for the most intense flavor. If your spices have been sitting around for more than one year, get rid of them. I like to buy spices at the Soulard Spice Shop because you can get as small or as large of a quantity as you wish.
Serves | 4 to 6 |
- 1 lb black radishes, cubed
- 2 Tbsp olive or mustard oil*
- 6 cloves garlic, chopped
- ½ small white onion, chopped
- 2 Tbsp turmeric
- 1 tsp kosher or sea salt
- 1 Tbsp sunflower or olive oil
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp cayenne
- 1 tsp salt
- black radish tops, chopped
- 6 leaves kale or mustard greens, chopped
- 2 tsp lime juice
- plain yogurt, for garnish
| Preparation – Roasted Radishes | Preheat oven to 375°F. Toss all ingredients in a large bowl until radishes are well-coated. Place radish mixture on a large sheet of foil and close into a package. Place foil package on a cooking sheet and cook for 30 minutes, turning occasionally. Once radishes are soft, open the packet and return to the oven for another 10 minutes to caramelize.
| Preparation – Sautéed Greens | Add oil to a large pan or cast-iron skillet set over medium heat. Add all the spices and salt. Cook, constantly stirring, until mustard seeds begin to pop. Add all the greens and stir until wilted and nicely coated. Remove from heat and add the lime juice. Serve on top of roasted radishes. Garnish with yogurt.
* Mustard oil can be purchased at many international and Asian grocers. It has a spicy aroma and a nutty flavor that makes it great in salad dressings.
Note: Cooking the spices before you add the food is an old Indian cooking technique – it allows the spices to come to their full flavor potential. The spice mix in this recipe is a great base for many recipes. Add potatoes to the radishes in this recipe for a great side dish or breakfast item.