Surprising uses for radish leaves | Waste Not

There are many tasty uses for these greens - in soups, sauces, dals or instead of spinach in a bake

Radish leaves are one of my favourite leafy greens. They have a refreshing, summery flavour that’s perfect for blending into soups or eating raw in salads.

The leaves perish very quickly, which is why they are usually removed at the farm. When you buy whole radishes, remove the leaves as soon as you get home and use them within 24 hours. After a good wash, they can be eaten like any leafy green and are quite splendid wilted in a little butter. You can also blend them into green sauce or stir into a rich dal – an Indian classic. In today’s recipe, I’ve used them to replace spinach in a spanakopita-style pie.

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