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Spaghetti with Beet Greens and Basil Pesto

Do you feel as if you’re overwhelmed with greens? To use up greens in one meal, make spaghetti with beet greens, or pasta with any other greens you have on hand. You will love how what seems like a huge pile of greens shrinks incredibly into this easy quick dinner of spaghetti with beet greens!

Spaghetti with Beet Greens | Letty's Kitchen

You can use other greens for this pasta, not just beet greens. The greens wilt down to manageable, edible amounts–a pound of greens cooks into just about 2 cups of tangy cooked sweetness. Trim the center rib and stem off the greens. Save both chard and beet greens, save the ribs or stems. Dice them into small pieces and sauté along with the onions. If the greens are from red beets, the cooked stems tint the pasta a pretty rose pink. Continue Reading…

The Greens of Ranui Gardens–Soup with Greens, Garlic and Orzo

Sue at PC Farmers MktBelonging to a CSA is the closest thing to having a personal veggie garden. Thanks to John and Sue and the farm crew for the work that goes into growing and picking and packaging for us. And then there is our work when we receive our weekly produce–the washing and putting away.

Epazote in water in a glass jar, covered with a plastic bag

Epazote in water in a glass jar, covered with a plastic bag

Continue Reading…

Spinach and Goat Cheese Risotto in the Pressure Cooker

If you were to ask me what kitchen utensil I couldn’t live without—I’d say the pressure cooker.  Dinner on the table takes one-third of the time as with regular stove-top cooking. More vitamins remain in pressure cooked vegetables, and you can have creamy Italian risotto lickety-split. That’s right, in 20 minutes you can be chowing down spinach and goat cheese risotto made in the pressure cooker.

Spinach and Goat Cheese Risotto in the Pressure Cooker

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Epazote and Frijoles Negros de Olla

Epazote and Frijoles Negros de Olla

Epazote, happily drinking in water

Epazote, with its long, narrow, serrated leaves and strong, wild flavor, is a new herb for our Ranui Gardens CSA box.  When I found epazote in the box, I knew I had to make epazote and frijoles negros de olla.

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Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with green leaves for Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with beautiful edible green leaves

Earlier this month we were camping on our land in Underwood Washington, which is just across the Columbia River from Hood River Oregon. A neighbor with a prolific garden gifted us radishes with vibrant and healthy leaves intact. I couldn’t just throw them away. So, we cooked up a pot of Red Lentil and Sweet Potato Curry with Radish Greens. I love how the greens complement the curry’s orange color.

Today garlic scapes and summer savory from our CSA go in the pot, adding more green color and new flavor dimensions. Serve with plain yogurt and your favorite chutney, over steamed rice. The original recipe comes from Fresh Food Fast by Peter Berley.

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Red Lentil and Sweet Potato Curry with Radish Greens
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 medium onion , chopped
  • 10 garlic scapes , trimmed and cut in 1/2-inch pieces
  • 1 medium sweet potato , peeled and cut into 1 inch chunks
  • (1 inch) piece fresh ginger, peeled and chopped
  • 2 garlic cloves , chopped
  • 1 tbsp curry powder
  • 1 bay leaf
  • 3 tablespoons summer savory leaves
  • 3 1/2 cups hot water
  • 1 ½ cups red lentils
  • 1 bunch radish leaves
  • 1 teaspoon sea salt
  • Cayenne pepper
Instructions
  1. Heat the oil in a large saucepan over high flame. Add the onion and garlic scapes. Cook and stir until the onion softens, about 5 minutes. Add the sweet potato, ginger, garlic, curry powder, bay leaf and summer savory; cook and stir another few minutes. Pour in the hot water and the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 20 minutes or so. While the potatoes and lentils are cooking, wash the radish leaves and trim away the stems, then chop coarsely. Remove the bay leaf. Add the radish leaves about 5 minutes before serving. Season with salt and a pinch of cayenne pepper.