This week on Good Food, Evan talks to Willi Galloway about her book Grow Cook Eat. They discuss “extra edibles” – the little goodies that your garden gives you that many people forget to eat. Radish leaves are a perfect example. Here Willi sautés them in olive oil and serves them on a tartine with gruyère cheese. Keep reading for her Tartines with Gruyère and Radish Greens recipe and look for another recipe from Willi this Saturday on the Good Food Blog.
Tartines with Gruyère and Radish Greens
(Grow Cook Eat By Willi Galloway, Sasquatch Books, 2012)
Tartines—open-faced sandwiches—provide the perfect platform for enjoying slightly wilted greens. this recipe calls for radish greens, but you can substitute spinach, arugula, or turnip, mustard, or beet greens. If you’re short on time, simply toast a slice of bread, slather it with pesto or olive tapenade, and top it with a slice of cheese instead of making the cheesy toasts.
2 cups grated gruyère (about 1/2 pound)
3 tablespoons unsalted butter, softened
1/2 teaspoon dijon mustard
1/4 cup finely chopped radishes
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely snipped chives
1/4 teaspoon freshly ground pepper
Four 1/2-inch-thick slices good bread
2 teaspoons olive oil
4 cups packed radish greens or mixed greens, washed and roughly chopped
Preheat the oven to 375 degrees F and place an oven rack in the top position.
In a medium bowl, use a fork to mix the Gruyère and butter. Stir in the mustard, radishes, parsley, chives, and pepper. Divide the mixture evenly among bread slices, pressing it down slightly. Place the bread on a baking sheet and toast until the cheese puffs up and is lightly browned, 12 to 15 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the radish greens, with some water still clinging to their leaves, to the skillet. Cook, stirring frequently, until just barely wilted, 1 to 2 minutes. Spread the wilted greens evenly over cheesy toasts and serve immediately.