This past week for our Purple Dragon Co-op, we were fortunate enough to receive the most beautiful daikon radishes, complete with the greens (thank you Paula and Janit). Although I love the daikon itself, I have to say I absolutely LOVE the greens. Please don't throw them out! When cooked, they're very mild but have a wonderful texture, and I was able to substitute them for escarole in this impromptu dish. I already had about 2 cups of cooked cannellini beans on hand, and when hunger strikes, this dish is done in 5 minutes. Can't be beat.
A note on beans: I have to say, making your own beans saves you a pretty penny and is super easy to do. Here are some quick directions: soak beans overnight. In the morning, drain, rinse, and add to a pressure cooker with a small piece of kombu and with enough water to cover and then some (about 2 inches). Bring to high pressure, lower pressure and cook for about 25 minutes. Turn off the heat and let pressure come down on its own. You're done!
2 garlic cloves chopped
1 teaspoon coconut oil or 2 Tablespoons veggie
broth
½ cup artichoke hearts, quartered
(optional)
Greens from one daikon radish (no stem), chopped roughly
2 cups Cannellini beans (cans are ok
but home-made is better), with a little of the cooking water (about 1/2 cup)
1 tablespoon any
healthy vinaigrette (optional)
Heat the oil (or
broth) and garlic with a little salt over medium-low heat in a nice sized pot
(or even skillet if it's big enough). Watch it from burning and stir
often. Once the aromas start to lift, add the beans and heat through, stirring as you go. After about 3 minutes, add in the greens and artichoke hearts (if using), just until wilted. You don't want them over-cooked and mushy, but rather vibrant green and still
with a little bite (undercooked, you can say). Ladle this gorgeous "stew"
into a bowl and dress with the vinaigrette if using. Enjoy!
