I’ve been trying to figure out more and more ways to create dishes that are all or 95% vegetables. It’s a satisfying way to clear out the last of a batch of produce before it goes bad. It also creates really healthy dishes that I don’t feel bad if I end up inhaling the entire thing. This recipe was inspired in exactly that way. I was heading out to the farmers market and I had one red onion, some radishes I never used from the previous week and a bunch of kale. Out of that came this hot red salad!
If you can slice your radishes even thinner than this, it’s even better.
Overflowing leafy greens, but these shrink as they wilt down.
Let me know your thoughts in the comments!
Red Radish, Red Kale and Red Onion Hot Salad
- 1 bunch red radish sliced thin
- 1 bunch radish leaves chopped
- 1 medium red onion sliced thin
- 1 tbsp natural butter spread
- 1 clove garlic minced
- 1/2 bunch red kale chiffonade
- salt and pepper to taste
Heat up butter in a cast iron skillet on medium heat until its completely melted.
Add in radishes and red onion and stir over medium heat for 10-15 minutes to caramelize.
Stir in the minced garlic and cook for 2-3 minutes until fragrant.
Toss in the radish leaves and kale. The skillet might be overflowing at this point, but that's okay, the leaves will wilt and it will shrink down to a manageable size. Cook for another 2 minutes until the leaves are wilted.
Remove and serve! Or if it's just you feel free to crush directly from the skillet.