Roasted Radishes With Braised Greens and Mustard

When it comes to helping your body detoxify, the cruciferous family of veggies....broccoli, cauliflower, kholrabi, arugula, turnips, radishes, and others...are powerful! They're full of vitamins, minerals, anti-inflammatory phytonutrients, and FLAVOR...especially if you have a few great recipes up your sleeve.

This recipe is great when using any type of radish, including daikon or the wasabi radishes I used [see photo below], and it’s also a delicious way to use turnips and their greens.

Roasted Radishes

• 3-4 large bunches of red radishes, with leaves and stems reserved [about 4 cups when in chunks]

• 1 tbsp organic virgin coconut oil

• ½ tsp sea salt

• Freshly ground black pepper to taste

Trim [but don’t peel] the radishes, and cut into bite sized chunks. Typically quarters or eighths, depending upon the size of the radishes.

Melt the coconut oil on a sheet pan, then toss the radishes to coat. Sprinkle with salt and pepper. Roast in the oven on 400 degrees F until fork tender and slightly browned. You’ll want to turn the radishes a few times during cooking.

Serve over a bed of braised greens and top with my delicious homemade Honey Mustard Dressing.

Note: this will work equally well with turnips or daikon radishes!

Braised Greens with Mustard

• Greens from the radishes*

• 1-2 tbsp mustard seed, depending upon how many greens you are using

• 1 tbsp organic virgin coconut oil

• 3-4 cloves garlic, chopped and rested for 5 minutes

• 1-2 cups organic chicken bone broth or vegetable stock [the amount will depend upon how many greens you are cooking]

Clean the greens and chop. The stems are edible and delicious with a long, slow cooking. I slice the stems into thin pieces to facilitate the cooking process.

In a large saucepan or wok, melt the coconut oil and add the mustard seeds. When the seeds begin to sizzle and pop, add the garlic and cook for about 30 seconds, stirring. Add the broth and greens, bring to a boil, then lower the heat to simmer and cover. Cook until tender.

*NOTE: If your radishes didn’t have many greens, you can use collards, turnip greens, or cabbage to increase the volume.

I might fail Pinterest with this actual photo of my finished dish, but it certainly was delicious!