Creamed Radish Greens with Dijon Swiss Sauce

Not your Grandma’s creamed spinach!! Taking a fun take on the classic side dish, this incorporates the seasonal radish green, complemented perfectly with the combination of Swiss and mustard, for an easy addition to any meal! Drizzle this amazing sauce over your main course for a complete plate with no extra effort!

Updating traditions. I mean no disrespect to Grandma here. I’ve had my share of creamed spinach that is absolutely fantastic and cannot be replaced. That being said, I still can’t help but picture eating this on an orange and brown floral table cloth with a side of fluff salad. While delicious, I was hoping to take that comfort and nostalgia and try a new variation, adding a dash of additional flavor. I find using a small amount of mustard when cooking with these early spring greens (which can, at times, be a touch more bitter) tames the bite, without really tasting of mustard. The added calming of the swiss cheese makes for a sauce that resembles more of a benedict than an alfredo.

One pot meals for the win! Unintentionally, I had more sauce than I would have preferred with my greens. Not one to waste, I decided to dish the ramekins with the portion of greens as I would ideally like to have them, and poured the excess sauce into a third ramekin, all of which I kept warm in the oven. A very simple sear of a chicken breast, adding in sliced portabella mushrooms at the end, was a perfect pairing! Drizzling the remaining sauce over the chicken turned a fun side dish into a really easy, one-pot meal! I would comment though, that for my personal taste, this was a richer meal than I’m use to eating, and although there are a considerable amount of greens used, I felt a bit of steamed asparagus or broccoli would have really gone a long ways to even out the weight of the cream and lighten up the profile of this plate. Or a great opportunity to use the chopped radishes themselves with a little garden fresh salad!

This recipe was created from a challenge on my Tour of the Markets journey, where I try to use seasonal offerings in new and creative ways. If you haven’t yet, please follow along and share with others!

Looking for ways to use up your radishes? Check out some of these other great recipes!

Sautéed Chives and Asparagus with Radish Breakfast Medallions

Asparagus and Mint Salad with Pickled Radishes

Mustard on Mustard Salad with Pickled Radishes and Arugula

Recipes are posted often and shared to Goddess of Garlic on Facebook! Like and share to get updated on all new posts!! I love hearing your feedback and suggestions so please keep those coming!!!

Creamed Radish Greens with Dijon Swiss Sauce

Hannah

A fun take on a classic comfort food! This recipe uses radish greens as the primary ingredient and pulls out a rich flavor using a subtle mustard flavor. Delicious!

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Prep Time 15 minutes mins

Course Side Dish

Cuisine French, Italian

Servings 2

Equipment

• Kitchen knife
• Skillet
• Ramekin Dishes if prepping ahead of time

Ingredients

  

• 1 tbsp Olive Oil
• 1 tbsp Butter
• 1 clove Garlic
• 2 tbsp Chopped Shallots
• 1/2 cup Chopped Onions
• 1/4 cup Heavy Cream
• 2 tbsp Cream Cheese
• 1/4 cup Cubed Swiss Cheese
• 1 tbsp Dijon Mustard
• 1/4 cup Vegetable Broth or water
• Salt and Pepper to taste
• 1 bunch Radish Greens (about 5 large plants)
• 2 healthy Handfuls of Spinach

Instructions

 

• Warm butter and oil in a large skillet, and add onion, shallot and garlic, cooking until tender. When starting to caramelize, add in heavy cream and cream cheese, stirring slowly until combined.
• As liquid all warms, add broth (or water) gradually to stretch sauce without diluting too much. Add cubed swiss and mustard, continuing to stir slowly.
• The sauce should form a nice alfredo consistency. Use a little more cream or water to form preferred thickness. Personal preference, I like a little more sauce to greens ratio, as I used the excess elsewhere.
• Clean radish greens and slice in fairly wide strips, adding to warmed cheese sauce. Fold to combine.
• Once radish greens are wilted, add in handfuls of spinach, combining carefully. Allow mixture to slowly simmer for about 5 minutes, allowing all flavors to build and greens to wilt.
• Option here to serve immediately, or divide into individual ramekins and keep warm in the oven.

  For this plate, I used the excess cheese as a sauce over a chicken breast with portabella mushrooms as my main dish, serving a ramekin of greens as the side, as shown in photo.

Keyword Keto, Radish, vegetarian