Stir-fried Radishes and Swiss chard (WHB #437)

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weekend herb blogging - © kalyns kitchensummary: stir-fried greens with radishes; magnetic poetry for spring: magnetic poetry; today’s poem; information on radishes and radish greens and WHB; (click on images for larger views and more photos)

Weekend Herb Blogging (WHB)#437
Radish (Raphanus sativus)

I can’t believe I forgot about Magnetic Poetry!

Swiss Chard I love this time of year! We were riding our bikes to meet my sisters and our niece for a picnic and blundered onto one of the weekly neighbourhood farmers’ markets. One of the tables was covered in the most beautiful radishes. Naturally, I got some. They’d be perfect with our picnic!

And indeed, they were. But we didn’t finish all the radishes and there were all those greens!

When we got home, it was time to make dinner. We already had some Swiss chard in the fridge that I had planned to stir-fry, so I decided to add the radish greens as well. And at the last minute, I remembered another one of my sister’s stir-fried radishes! She based them on a recipe in the magazine “Cooking Light”. She generally doesn’t follow recipes to the letter, but as I recall, the dish was very close to the original.

Aside: <scoff-alert>Speaking of “Cooking Light”, we recently had a delicious peanut butter pie at our friend’s birthday party. The peanut butter pie was from a back issue Cooking Light magazine!! It called for fat-free whipped topping instead of whipping cream. As if fat-free whipped topping is really lower fat! Not to mention that it’s laden with artificial nightmares. Get real. Use real sugar and real cream and just eat less Peanut Butter Pie!</scoff-alert>

Okay, now that that’s out of my system, I’ll get back to the radishes….

My sister used whole radishes (or did she cut them in half??) but I decided to slice the radishes and use them as a flavouring for the Swiss chard.

Swiss Chard I cannot get over how radishes become just a little bit sweet when cooked!

Here’s what I did to make a spectacularly delicious side to go with oven roasted potatoes and a grilled chop:

Stir-fried Swiss Chard, Radish Greens, and Radishes
a variation of Beets and Turnip with Fennel and Mustard Seeds – sorry no measurements, I just add some until it seems like the right amount.

  • Swiss chard
  • radishes and radish greens
  • onion
  • olive oil
  • brown mustard seeds
  • chili flakes
  • garlic
  • dried apricots and/or raisins
  • lemon juice
  • stock
  • seasalt and pepper


  • Wash Swiss Chard and radishes. If the radish greens look decent, wash them too. Set aside to drain. They don’t have to be dry! In fact, they shouldn’t be….
  • Put a stainless steel frying pan on medium heat. Cut onion in half and thinly slice in half moons.
  • The frying pan should be hot now. Splash in some olive oil and throw some mustard seeds in. When they start to pop, add the onions and chili flakes (I deseed a whole dried chile and chop it) and stir them around a little with a wooden spoon.
  • Finely chop garlic. Slice the radishes thinly. Chop the dried apricots. When the onions are starting to get a little colour, throw the garlic, radishes and dried fruit into the pan and stir them around with a wooden spoon.
  • Chop the greens into bite-size pieces. Add the stems to the pan and stir-fry for a minute or two.
  • Pile the rest of the leaves into the pan. It doesn’t matter if they’re a little wet. Sprinkle with salt and pepper. Pour in lemon juice (the lemon juice helps to hold the colour of the radishes) and a little stock – or water, if you don’t have any stock on hand. When the greens start to wilt down (should be rather quickly), stir them with a wooden spoon. Keep stirring from time to time until the liquid steams away.

Serve immediately on rice, noodles or couscous. If you add toasted pecans or almonds, you have a complete dinner. If you omit the toasted pecans or almonds and serve the greens beside oven roasted potatoes and a grilled chop at a candlelit table, you have an elegant complete dinner.

Weekend Herb Blogging
recipes or informative posts where people can learn about cooking with herbs or unusual plant ingredients

WHB#437: Radish (Raphanus sativus)

weekend herb blogging - © kalyns kitchenradishes

It has been a while since I have joined in with WHB!

5 reasons why radishes rocks [sic]

  1. Some studies show that radish root can help lower cholesterol.
  2. Radishes are high in vitamin C – and the leaves contain close to six times as much as the root!
  3. They’re a cruciferous vegetable, so are believed to have anti-cancer properties.
  4. Radishes are a good source of potassium, which can help regulate blood pressure.
  5. Radish greens are high in calcium and vitamin C.

[…] Don’t forget that you can also eat the radish greens – they’re high in vitamin C and calcium. They’re great sauteed or added to soup, and a quick search on Google told me that some folks like to juice them or add them to smoothies.

– Daniela Payne, Canadian Living, The Living Well Blog, 5 reasons why radishes are good for you plus 5 radish recipes

When purchasing, look for plump, firm roots, preferably with the leaves still attached. Wilted leaves are a sure sign of mealy radishes below. […]

Radishes are the ideal introduction-to-gardening crop. They have a short growing time, ideal for children whose attention spans may not last long enough for some vegetables to mature. The cool months of spring and fall are the ideal times to plant. In the warmest regions of the country, where frost is rare, radishes can be grown all winter, while in the coldest regions they can grow all summer. Young radishes and those that mature in cool weather have a mild flavor. Those harvested in the summer heat have a much sharper, almost biting taste.

– Cooking Light, Guide to Radishes

Please read more about radishes:

Weekend Herb Blogging Weekend Herb Blogging is in its eighth year!! Kalyn (Kalyn’s Kitchen) began it, sort of as a joke, in response to other bloggers writing about their pets. But it quickly became very popular. After two years (or was it three??) Kalyn handed the reins of her fabulous weekly event, Weekend Herb Blogging over to Haalo (Cook (almost) Anything). Thanks to Kalyn and Haalo, not to mention the countless wonderful participants, this event is still going strong.

Haalo is hosting WHB#437; to be included in her roundup, the deadline is Sunday 15 June 2014 at 3pm – Utah Time / 10pm – London Time – 11pm Rome Time / Monday 16 June 7am – Melbourne Time

For complete details on how to participate in Weekend Herb Blogging, please see the following:

edit 17 June 2014: Yay! Haalo has posted the WHB#437 roundup


magnetic poetryMagnetic Poetry 2014

When I was going through my archives, I came across a post about RePoWriMo 2011 (say what????) Alas, RePoWriMo is no longer happening – as far as I know – but I see that I still have my boxes of magnetic poetry words on a shelf by the desk.

I had forgotten how fun magnetic poetry was!

Here’s the game that we devised: choose ten twenty tiles randomly and then everyone creates poems from the same words. From the twenty tiles chosen, use as many of the tiles as you like to create as many poems as you like. Remember that each tile can only be used once.

Our only rule is that each tile can only be used once per round. We also frown a little on punctuation. The box doesn’t provide it, after all….

Here are the randomly chosen tiles (in alphabetical order) for June 2014’s round:

a a ask blue delirious
drive ed essential flood frantic
heave lather leg lie not
only rust smear thousand vision 

For more information about Magnetic Poetry, please read the following:


Before you head out, don’t forget to write your poem! :-)

Of course, you will want to compose your poem before seeing what I did. Here is my poem from the above words.


This entry was posted in food & drink, posts with recipes, RePoWriMo, WHB on by .

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