 | | Directions |
- Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the zest (yellow part only) from the lemon, then juice the lemon.
- In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and 1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10 minutes.
- Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold.
- Garnish, if desired, with a few thin slices of radish.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 2 potatoes, medium sized |
| - | | 1 onion |
| - | | 1 quart water or chicken broth |
| - | | 2 quarts radish greens - the tops from 2 bunches (needn't be exact) |
| - | | 1 lemon |
| - | | salt and pepper |
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