Roasted Bitter Greens

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When you cook from what you grow, you do tend to be fixed with what is coming off the garden. For us right now, it is radishes. That coupled that with my new favorite way of cooking vegetables, results in lots of roasted vegetables on our table at mealtime.

Roasting and freezing Bitter Greens.

Roasted radishes and greens are delicious, and I ended up eating the whole pan. Keep in mind that the greens of the radish plant are rather dry to start with, so the roasting doesn't take long. The first time I made roasted radishes with greens, they ended up so very ugly that sharing a photo of them here was not a possibility. They started out gorgeous.....

Roast and Freeze Bitter Greens.

...but ended up so ugly that no one was allowed to view them. Also, because I devoured the whole mess, they tasted that good! 

What starts out as a fair amount of food, ends up reduced down to about 1/4 of what was originally in the roasting pan. If you plan on serving roasted radishes and greens, you will need one bunch each, per person.

And what about the flavor? Well, let me tell you, the radish sweetens and the greens are a pleasant bitter. A winning combination in my opinion. Bitter is a taste element that we don't often turn to in this country, except for beer. Which is a shame, because bitter is cleansing to the palate and good for the digestion. 

The flavor of roasted radish greens reminds me of broccoli rabe, which is hard to find in our produce market. 

Having a really big bowl of radish greens was the perfect opportunity to sock some away for future meals. Since I had over roasted the greens my first time making them, I had a fair idea of what I needed to do this time, and it worked very well. 

Roasted Radish Greens
by the seat of my pants
450-degree oven

Radish Greens
olive oil
minced garlic, if desired

Toss the greens in a small amount of olive oil. 

Distribute the greens in an even layer (no deeper than 1 inch) on one or more baking sheets. 

Sprinkle with salt and garlic if using.

When the oven has reached temperature, place pan(s) on racks, set timer for 5 minutes. Rotate pans and turn the oven off, reset the timer for 5 minutes, remove from oven, let cool slightly. 

You may serve the greens as a delicious side dish or snip them with scissors to freeze. 

I packaged in 1/2 cup (packed) portions, in sandwich bags, then placed in a freezer bag for long-term storage. I hope to add more as the season continues. 

These will be added to cooked brown rice, biscuits or muffins along with some cheese, or stirred into scrambled eggs. 


How about your family, do you enjoy a bitter taste element to your foods?

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