Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook
This recipe is a take on a classic from Japan that uses daikon radish greens. Of course, if you still have some of those tasty roots attached to your leaves, they will be delicious cubed and cooked to tender-crisp succulence right along with the leaves. You will find miso paste in the refrigerated section of most specialty stores, health food stores, and many supermarkets. If you are unfamiliar with its distinct flavor, start with a light-colored variety for a milder, sweeter taste.
Toasted sesame oil, also widely available, has a deep, roasted sesame flavor that makes any dish taste unique. Untoasted, or “light,” sesame oil will not impart the same flavor.
1 bunch radish or turnip greens or both
1 tablespoon miso paste
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
2 cups hot cooked rice
- Bring 2 cups of water to a boil in a medium pot. Add the greens and boil for 1 minute.
- Drain the greens in a colander and run cool water over them to stop the cooking. Let drain again, then gently squeeze out any excess water with your hands. Transfer the greens to a cutting board. Chop finely and set aside.
- Put the miso paste in a small bowl. Stir in 2 tablespoons water; then add a little more water so that the miso is thinned just enough to stir into other ingredients.
- Heat the peanut oil in a large skillet over medium heat. Add the chopped greens; cook, stirring until they are tender and heated through. Add the thinned miso paste. Add sugar to taste; stir the ingredients until thoroughly combined. Remove from heat; stir in the toasted sesame oil. Serve over rice.
This is a super easy recipe. Good too. We put ours over quinoa… Mmmm, love that grain! To the quinoa, we put olive oil drizzled with some nutritional yeast (brewer’s yeast) and it was superb.
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