Thursday, June 18, 2015

Roasted Bitter Greens for the freezer

When you cook from what you grow, you do tend to be fixed on 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.

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 them here was not a possibility. They started out gorgeous.....

and ended up so ugly that no one was allowed to view them, as I devoured the whole mess, because they tasted that good! What starts out as a fair amount of food, ends up reduced down to about 1/4 of what was. If you plan on serving roasted radishes and greens, you will need one bunch, for each 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, for the freezer
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 oven has reached temperature, place pan(s) on racks, set timer for 5 minutes. Rotate pans and turn oven off, reset 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. 

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

Thank you for visiting such a busy backyard, as always we appreciate your time when you visit and your wonderful comments!

this post shared with:
full plate thursday @ miz helens
DIY @ little house in the suburbs
homemade mondays @ frugal by choice
hearth and soul @
tuesdays with a twist @ back to basics


  1. What a great idea for the greens. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  2. I really like the idea of keeping for later use. thanks for sharing with Hearth and soul blog hop. pinning, tweeting.


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