G'day mates,

I was looking at a recipe last night that called for some quickly
stir-fried "greens", but there was bugger all choice in town today.

However, the local "organic food" shop did have a couple of bunches of
radishes (*very* long red ones) complete with leaves.

I asked the delightful young lady who runs the place whether radish
leaves could be used as "greens", but she didn't know.

A quick google turned up some recipes (mostly Indian curry things)
with radish leaves used as an ingredient; but some of them were so
badly written as to be incomprehensible (e.g. one has "raddish [sic]
leaves" listed as an ingredient, but not mentioned in the methods
where they seemed to get transformed into "chopped coriander" .

So, has anyone here had experience with using radish leaves as
"greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
and cautions can you offer for using them? TIA for your advice.

Cheers, Phred.

--
LID