There is a recipe in the Fonda San Miguel cookbook that calls for radish leaves. Has anyone ever cooked with them? What do they taste like? Any substi

Fresh radish greens make a fantastic spring pesto and are also quite refreshing in a raw salad. As to the substitution question-- radish greens can be a bit peppery so arugula (rocket) would work well.

They're an addition to a green mole sauce, so they're cooked with the other ingredients. Thanks everyone for your replies and recipes! I'm sure I can find some fresh radish greens at the farmer's market before too long.

If the leaves are coming from young radishes, they are quite mild and sweet. OTOH, if you bought a bunch in the supermarket -- the large red ones with big, older leaves, they could be quite sharp. For a substitute I would probably go with watercress. How are they being used in this recipe?

Agreed on the salad uses. I also add them to soups in which I would otherwise use kale, chard, turnip greens, etc.

Try my Radish Top Aioli...a bit peppery and tart
http://food52.com/recipes/17584-radish-top-aioli

I cook radish leaves like I do any other green--fried in olive oil along with onions, garlic, bacon and pepperocini. if you get fresh radishes with leaves, it is a shame to waste them. I think you could use turnip greens as a substitute.

They are excellent-peppery, bitter. The next time you buy fresh radishes at the farmers market, use them for a salad. Watercress, baby arugula, or baby mustard greens would be excellent substitutes.

They're a bit crunchy, with a hint of that classic radish sharpness, once cooked of course, the closest analogy for the texture I can think of is chards.
Here's a recipe that I incorporated the radish green in..
http://food52.com/recipes/13388-sauteed-potato-greens

Substitutions?