Salted, wilted greens.

I woke up this morning with a hankering for a simple and satisfying dish.  As soon as I saw the peppery and crunchy radish greens in my CSA box I already knew that I was going to make salted, wilted, radish greens.  Now my mother-in-law has been making a daikon radish and bittermelon salad for years and it is her technique that I borrow for the following dish.  She slices the vegetables thinly and combines them with a copious amount of salt and begins to squeeze the diakon and bittermelon into submission, she then rinses the mix and repeats the process tasting along the way until it’s just right.  The vegetables release their juices and any excess bitterness, this also helps mellow out any overpowering flavors making it palatable to eat raw.

The process for this dish  is just as simple.  First you put on a pot of rice.  While that is cooking you simply grab as much bitter greens that you would like.  Cut off any tough stem ends and then slice the leaves into 1/4″ strips.  Sprinkle the leaves with some salt.

Mix, squeeze, and repeat until the leaves have shrunk down and give off liquid, discard this liquid.  Put the greens aside and begin poaching some eggs, however many you would like.  When the rice is done cooking you simply add the greens to the pot, mix and cover and let it sit for 5-10 minutes to cook the leaves. Serve topped with the poached egg.

Or in my daughter’s case mix it and top with furikake.

And watch her gobble it down.

And gobble….

And smile =)

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I feel a little foolish leaving a recipe for such a simple dish.  The only key to this is the amount of salt.  I like to use around 1 1/2 teaspoon – 2 teaspoon salt for 3 cups of sliced greens.  This may seem like too much salt but just keep in mind that you will be draining a lot of the salt out when you discard the juices.

I also find these greens delicious when steamed and tossed with some soba noodles and tofu.

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One Response to Salted, wilted greens.

  1. Pingback: Harvest Saturdays 1.1 |

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