Creamed Radish Greens with Dijon Swiss Sauce
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!
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.