When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping for many foods from omelets to roasted potatoes.
Makes 2/3 cup, enough for about 4-6 servings.
- 1/2 cup water
- 2-3 (loosely packed) cups radish greens, chopped
- 1 medium shallot bulb, chopped
- 1 clove garlic, chopped
- 3 tablespoons rice vinegar
- 2 teaspoons oil
- Pinch salt
Heat water in small saucepan until simmering. Add radish greens, toss to coat, and cook until softened and dark green (about 30 seconds).
Remove greens and squeeze out excess water. Using an immersion blender or food processor, blend greens with shallots, garlic, rice vinegar, oil, and salt until combined, but still coarse. Drain excess liquid if needed and keep refrigerated up to 4 days.