At this time of year we always have an abundance of radishes, and we look for ways to use the tops of this as well as our other root crops. You can mix them in with your other sauté greens, or mince them up and add to salad greens. Here is a way to use them in soup.
1 Tbs Butter
1 Tbs Olive Oil
2-3 large Rogowski scallions (or onion), rough chop
1-2 garlic scapes (or use regular clove garlic), rough chop
1 bunch radish greens (wash several times), rough chop
1/4 cup chopped parsley
2 potatoes, diced (peeling is optional)
2 cups of veggie broth (or chicken broth)
1/2 cup of heavy cream (optional)
Heat butter and olive oil together, adding onion and garlic until soft.
Add greens and parsley, sauté until just wilted.
Add potato and broth, bring to boil; reduce heat and cover for 15 minutes.
Remove from heat and purée.
Add salt and pepper to taste, thin with broth to achieve desired consistency.
Add cream if using, reheat gently and serve.
Serve with a side of Snow Pea and Radish Slaw
Optional toppings … mixed herbs, hot sauce, or sour cream.