Source:,  June 2008


8-10 ounces radish greens and/or swiss chard, washed and cut into 1/2 inch slices
2-3 teaspoon peanut oil
2 large garlic cloves

1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon agave nectar
1/4 tsp. Sriracha sauce or other hot sauce


1.  Wash and dry radish greens and/or swiss chard.  If desired, soak greens for about 30 minutes in very cold water.  Working in batches, cut greens crosswise into 1/2 inch slices.
2.  Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand there, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.

3.  Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted.  When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more.  Serve hot.