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Pickled Radish Greens

This recipe repurposes radish greens into a delicious and vibrant pickled condiment. Blanched greens are infused with a zesty mixture of olive oil, white wine vinegar, sliced garlic, and fiery chiles de árbol, creating a tangy, spicy, and slightly bitter side dish or topping. It's a flavorful way to minimize food waste and add a unique element to various meals.
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Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 980.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 oz. radish greens roughly chopped
  • 2 tbsp. plus 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 4 cloves garlic sliced
  • 3 chiles de árbol
  • kosher salt

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Large Pot For blanching greens
  • 1 Fine-Mesh Sieve or Colander For draining greens
  • 1 Airtight Jar or Container For pickling and storage

Method
 

  1. Thoroughly wash the radish greens, then roughly chop them into manageable pieces.
  2. Bring a large pot of salted water to a rolling boil. Simultaneously, prepare an ice bath in a separate bowl.
  3. Blanch the chopped radish greens in the boiling water for 30-60 seconds, until they turn bright green and are slightly tender.
  4. Immediately transfer the blanched greens to the ice bath to stop the cooking process and preserve their vibrant color. Drain well and gently squeeze out any excess water.
  5. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and chiles de árbol, sautéing until fragrant, about 1-2 minutes.
  6. Pour in the white wine vinegar and bring the mixture to a gentle simmer, cooking for 1 minute to allow the flavors to meld.
  7. Transfer the well-drained radish greens to a clean, heatproof jar or container.
  8. Pour the hot vinegar-garlic-chile mixture over the greens in the jar.
  9. Add the remaining 1/3 cup of olive oil and season with kosher salt to taste. Stir gently to combine all ingredients.
  10. Allow the pickled greens to cool completely to room temperature, then cover tightly and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.

Notes

Blanching the radish greens briefly ensures they retain their vibrant color and tender-crisp texture. Shocking them in ice water immediately after blanching stops the cooking process effectively. For enhanced flavor, consider lightly toasting the chiles de árbol in the hot oil before adding the garlic, which releases more of their aromatic compounds. The pickling process allows the flavors to meld beautifully; let it rest for at least 24 hours in the refrigerator for optimal taste and depth. These pickled greens make an excellent tangy, spicy accompaniment to rich meats, grilled fish, or as a vibrant addition to salads.