Pickled radish greens
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | bunch | Young radishes, greens only |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Sugar |
| ½ | cup | Water |
| Soy sauce to taste | ||
Directions
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. Wash greens, discarding any bits that don't look fresh. Chop coarsely.
Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel.
Place in small serving bowl and add soy sauce to taste.
PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
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