When cooking vegetables, every last scrap and stem can be useful, so don’t toss the trimmings. Joshua McFaddenj of Ava Genes in Portland, Oregon pickles radish tops with vinegar, garlic, and chiles for this simple condiment. This recipe first appeared with the 2015 SAVEUR 100 item Don’t Toss the Trimmings.
- 5 oz. radish greens, roughly chopped
- 2 tbsp. plus 1/3 cup olive oil
- 1⁄4 cup white wine vinegar
- 4 cloves garlic, sliced
- 3 chiles de árbol
- kosher salt
- Bring a large pot of salted water to a boil. Cook chopped radish greens until wilted, about 1 minute. Drain and transfer to a bowl of ice water until chilled. Drain greens and squeeze dry. Heat 2 tbsp. olive oil in a 12″ skillet over medium-high; cook greens until golden brown, 8–10 minutes, and transfer to a bowl. Stir in white wine vinegar, sliced garlic cloves, chiles de árbol, and kosher salt; let sit, covered, for 1 hour. Stir in 1⁄3 cup olive oil; chill in an airtight container up to 1 week.