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Sautéed radishes and radish greens

As seen on Għand il-Vegan

by Stefania Calleja
by Stefania Calleja
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This recipe celebrates the entirety of the radish, utilising both its crunchy roots and nutrient-rich leaves to create a flavourful medley. With just a handful of ingredients, including a bunch of fresh radishes, olive oil, red onion, garlic, salt, and a hint of lemon juice, this dish promises a burst of freshness and a symphony of flavours.

Sauteed-radishes-and-radish-greens-vegan-recipe
Sauteed-radishes-and-radish-greens-recipe

Sautéed radishes and radish greens

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Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 4 voted )

Ingredients

  • 1 bunch radish, roots and leaves, cleaned
  • 1 tbsp. olive oil
  • 1 small red onion
  • 3 garlic cloves, chopped
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice

Instructions

  1. Heat the oil in a large pan over medium-high heat,
  2. Add the onion and cook until softened, about 2 minutes,
  3. Add garlic and cook until fragrant, about 1 minute, stirring,
  4. Add chopped radish leaves, sliced radishes and stir until wilted. Keep stirring often and cook until greens and radishes are tender about 5-8 minutes,
  5. season with salt to taste and add a squeeze of half a lemon.

Stefania Calleja is an educator and food entrepreneur. Apart from her full-time job as a teacher of Home Economics, in 2013 Stefania founded Healthylicious, a project with the fundamental aim of promoting a healthy and more conscious way of eating through cooking classes and other food-related events. She has been promoting healthy eating through live cooking on TV shows and recipe features. In 2012 she completed the bachelor’s degree in education specialising in Nutrition, Family and Consumer Studies and in 2022 she completed a master’s degree in education with a speciality in culinary and nutrition education programmes. Throughout the years, she also followed various culinary training programmes both locally and abroad. She is currently the Chairperson of an NGO, Home Economists in Action (HEiA), and a visiting lecturer at the University of Malta specialising in culinary skills and applied nutrition.

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