How often do you buy a bunch of radishes only to rip the delicate greens out and toss them? It's OK if you say often, because I, too, am guilty. It only takes a day or two for the radish greens to become a soggy, brown mess. But it's so easy to prep and eat these spinach-like greens that it's a shame not to try to make use of them before eating the red, peppery roots.

Prior to cooking, thoroughly wash the greens; they are usually saturated in sand and soil. Submerge them in a bowl of cold water, and rub the leaves until the dirt particles fall to the bottom of the bowl. Transfer the greens to another bowl, dump the water, and repeat the process at least three times before sautéing them in a little olive oil and minced garlic. Like spinach, they quickly wilt in a few minutes and taste just as mild and buttery. Alternatively, try juicing the greens or blending them in your morning green smoothie.