If you are following along you’re aware of my penchant for greens, especially those that might normally find their way into the compost pile. And if they did, that would be just fine – the circle of life and all that.

But I like to eat them!

Here is a simple and delicious way to use radish greens up.

4-6 cups radish greens rinsed clean
1 tablespoon butter (omit and increase OO to 2 tbs for vegan version)
1 tablespoon olive oil
12 oz more or less of potatoes – if not new potatoes with thin skins – peel’em
1 small onion (I used two little ones including green part from the garden)
1 clove garlic minced (I used small bulb from the garden)
1-2 radish sliced for garnish
Sprig of rosemary leaves stripped
Sprig of oregano leaves stripped
4 cups chicken broth (use vegetable broth for vegan version)
1/3 cup heavy cream (omit for vegan versions)
2 big pinches of salt
Ground pepper to taste

In large pot over medium heat – add butter and olive oil
Add onions, cook until soft but not browned
Add potatoes and radish greens and a pinch of salt- toss to coat with oil












Add chicken broth and herbs












Bring to a boil, reduce heat and simmer 30 minutes – or until potatoes are very soft
Working in batches, (or use an immersion blender which is what I did), using a blender or food processor – blend until smooth.
Return to pot, add cream and heat over medium heat, stirring until well blended.
Serve in bowls – garnish with sliced radish, perhaps a dollop of sour cream (feel free to substitute plain yogurt).














This was delicious. Slightly spicy, bright fresh flavors… perfect for summer!

So what do you do with your radish greens?

Until next time, Eat Well & Keep Digging!