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 to many foods from omelets to roasted potatoes. Makes 2/3 cup, enough for about 4-6 servings.
- 2-3 (loosely packed) cups chopped radish greens
- 1 medium shallot bulb, chopped
- 1 clove garlic, chopped
- 3 tablespoons rice vinegar
- Pinch salt
- 2 teaspoons olive oil
Heat about 1/2 cup 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, salt, and olive oil until combined, but still coarse. Drain excess liquid if needed and keep chilled up to 4 days until use.