Farmers Market Kitchen: Radish Greens Frittata | Bite Club

Farmers Market Kitchen: Radish Greens Frittata


Radish greens! - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Radish greens!
Radishes are a book-end vegetable, one of the first freshies of spring, and one of the last veggies standing come fall.  I love the crunchy little roots served fresh or in salad, and they're fab on the grill or sautéed. And don't get me started on the greens, which make a fine pesto base or spinach substitute. 

I planted some in mid-April (remember how it snowed  just a few weeks ago?), and expected to harvest them this week and next. But following several 80-degree days and Sunday's rain, they bolted yesterday afternoon. I saved a few, but mostly I got a sink full of greens, since the plants had converted their bulbous roots into flower stalks in a single day.

This morning, I took a bunch of those greens and cooked them into a fluffy, frothy frittata with fresh herbs,  asparagus from 4 Corners Farm and a handful of cow's milk "feta" from Neighborly Farms, over in Randolph. 

And life was grand...

Radish Greens Frittata
Serves two

  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 4-5 stalks asparagus, cut to 2-inch pieces
  • Greens of 5-10 radishes, loosely chopped
  • Juice of 1/3 of a lemon
  • 4 eggs
  • Crumbled feta cheese
  • Fresh parsley, thyme and chives
  • Salt and pepper to taste
  1. Heat a fat pat of butter in a skillet over medium flame. Add garlic and asparagus and sauté, stirring occasionally, for 3-5 minutes. 
  2. Meanwhile, beat eggs, with a generous splash of water and a pinch of salt and pepper, until soft peaks form. 
  3. Add the radish greens to the pan and allow to cook down 3-5 minutes, until some of the liquid boils away. 
  4. Pour eggs over the greens and reduce heat slightly. Top with feta crumbles and fresh herbs, then cover and cook for another 3-5 minutes until the eggs no longer jiggle when you shake the pan. Serve with buttered toast!

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