The leaves can be used as a substitute for cabbage or more frequently as an addition to a cabbage dish whenever you want to add an extra kick to the flavor. Try adding some to your next coleslaw recipe. Horseradish leaves may be that secret ingredient that you’re looking for that will make your dishes unique.
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Meanwhile, place the sliced bacon into a cast iron skillet over medium-low heat. Cook stirring occasionally until most of the fat has rendered out of the bacon, about 8 to 10 minutes. You want the fat to render, but watch carefully to prevent the bacon from burning. Once the bacon is cooked, remove it from the pan with a slotted spoon and set aside. Turn the heat to medium-high, and add the onion and 1/2 teaspoon of salt. Cook, stirring often for 2 minutes. Reduce the heat to medium and add the horseradish greens, a handful at a time, stirring to wilt each time you add more greens. Stir in 1/2 teaspoon of salt. Once all of the greens are added, cover and cook, stirring occasionally, for 10 minutes, or until tender. When the greens are tender, add the cream mixture and reserved bacon to the pan, and stir until thoroughly combined.
If you have ever grown horseradish you may know how prolific it can become. This leads to an abundance of green leaves that are forgotten, overshadowed by the popular and well known root. If you are a fan of the pungent flavor that horseradish posses, then you will want to reconsider letting those greens go to waste. The leaves can be used raw in salads, but their hearty texture holds up well to cooking, allowing for a wide range of uses. This creamed greens recipe is perfect for the flavorful leaves, as it allows their strong flavor to cut through the richness of the cream and bacon. Serve this alongside any meat you choose, but it goes exceptionally well with a thick steak or smoked brisket.
Begin by bringing the cream to a boil in a medium pot over medium-high heat. Boil until reduced to 3/4 cup. Add the pepper flakes if using, nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
For now, were having a gorgeous bounty in the horseradish area. The leaves are so big and so beautiful, I started to wonder what I might do with them. A bit of research let me know I could treat them like other large, hefty leaves… like kale or mustard… so pasta seemed a fun way to go.
Yes, this was an experiment. But it worked… like gangbusters, if I may immodestly say so. AND, something we all need not only to think about, but to incorporate into our lives: we have tons of healthy, available, free foodstuffs that we ignore. Im not a vegetarian – at all – but I have come around to the belief that meat should be more like seasoning, rather than covering 3/4 of the plate. This dish was primarily greens, onions, jalapeño, and pasta… with a bit of sausage for seasoning. Give this a thought. Give this a try!
A few years ago, I tried an experiment and purchased a fresh horseradish root from the store and planted it. Every year for the past three or four years weve had beautiful horseradish leaves and tiny roots. Once fall arrives and the weather turns cold, Ill tell you how we did in terms of harvesting the roots!
I sautéed a sliced onion in EVOO for a few minutes… added a bit of my homemade Italian sausage, and about two cups of shredded horseradish leaves. I let this simmer for about 10 minutes, then added a minced jalapeño from the garden (seeds and all), and a splash of cream. When the pasta was three-quarters done, I added it to the pan to finish cooking in the sauce. When the pasta was al dente, I turned off the heat, added a sprinkling of grated horseradish, and a shower of Parmigiano.
Harvesting Horseradish Leaves….Yes, You Can Eat the Leaves Too!
FAQ
Can you make anything with horseradish leaves?
Can you dry horseradish leaves?
Can you freeze horseradish leaves?
What do you do with horseradish leaves?
Leaves that long, with a strong flavor can be used to do things that other, smaller greens wouldn’t be able to, think blanching them and lining a terrine of cooked, gelled beef, or wrapping up meat in small packages like grape leaves. I like serving horseradish greens with meat.
Are radish leaves safe to eat?
Radish leaves are safe to eat and actually quite nutritious. Radish leaves are a good source of vitamins A, C, and K, as well as calcium, potassium, and magnesium. They can be enjoyed cooked or raw in salads. When cooking radish leaves, it’s best to lightly steam them to preserve their nutrients. Be sure to wash the leaves thoroughly before eating to remove any dirt or debris. Radish leaves can be a healthy addition to your diet, so enjoy them often!
Can I eat horseradish leaves?
If you’ve ever seen horseradish growing, you might have wondered “can I eat the leaves?”. The answer is yes, definitely. But you’ll need to like your bitter greens.
What do you do with horseradish greens?
The small tender shoots are one of the best parts of the plant—I may add them to salads and other things whole. Mature horseradish greens may have a few bug holes, but they’re great blanched and used to wrap fish before putting on the grill, or wrapping terrines or meatloaf. Do you like hot fire, weeping and agony? I do.