Be you very welcome! Today, in use with Paulina Kitchen: Rabanito leaves! Yes, they eat and today we are going to provide a very simple and rich recipe to know how to use them.
For those who do not know and are wondering, the use is the science derived from the famous philosophy of "I don't throw anything in you." This science studies and acts on everything we assume that it is more in food and we waste it believing that it does not work when it really does.
This is the case with our case: Rabanito's leaves. If you want to understand more about this philosophy you can subscribe to my YouTube channel where I take two beautiful weekly recipes by clicking here
About this recipe for sauteed rabanito leaves
On the one hand we have the Rabanito leaves, which, as well as the leaves of many other vegetables (such as beet ), they are usually discarded because we always concentrate in (in this case) the root, which is perfect, because it is the center of the flavor, but that does not mean that its leaves are not edible.
On the other hand, we have the sauteed that turns out to be a great technique to cook any type of sheet and that is a good opportunity to experiment with leaves that do not know.
When cooking them with oil, the leaves attenuate their flavor, make it more subtle, in addition to the use of condiments, creams or cheeses and onion. Then there is less risk when using an unknown sheet.
Uniting these two data is how I reached the elaboration of this recipe.
Ingredients
For more or less 2 portions
- Leaves of a border of branches
- 1/2 onion
- A garlic clue
- 1 CDA. of butter
- 1 CDA. of creamy cheese
- Salt and pepper
Rabanito leaves sauteed recipe
It's very easy!
- The first thing we are going to do is wash the branches. They will see that they have as a kind of hairs that click a little: forget them, when that feeling goes away.
- Then, what follows is to cut the onion into very thin sheets and sauté them in the butter. Do not leave them too long, about 2 minutes, they should not be transparent at all because we want them with body and presence.
- We continue adding the leaves of the branches and skip them about 2 more minutes, until they are "fainted" and have an intense green color.
- We salt and then add the spoonful of cream cheese. We are going to stir until the cheese melts and integrated well into the preparation.
- Ready! All that remains is to serve and eat. It can be hot or also warm ... They are delicious!
Geniaaaa ❤️
If they are from Rabanito young, that is when you clarify in the garden and are not yet Rabanito ... Can you eat them the same?
I have an orchard more than 20 years ago at the bottom of my house and I always cultivated radishes, I tried your recipe and I want to die having wasted the leaves for so long, a delight. Thank you!
I bovi not much and co insane with garlic olive and little oil oil leaves it for 10 minutes to rest and then take them to the stomach
Rights !! I just made them and try !! ????
Thanks I loved it, Idolaa
Thanks Genia, I always threw them because they had hairs and was not pleasant to my mouth. Now never again. Rabanit leaves came out delicious. I did not put the stem, tell me if I also put it. Thanks friend. You want you most
Thank you
Great! I'm going to do it! I use the Rabanito blade to make this vegetable tortilla. It is very rich! I recommend it! All the best!
Very good your recipes !! Will I do them to put on noodles?
The leaf of tender ranit
Thanks Paulina I loved it, I already put it into practice !!
Thanks Paulina! !! I have fun with your way of explaining 100% graphic "also that the branches are fainted" hahaha
I will try.
Hello Paulina, thank you for your recipes, I love the 999 cake is the most that mass, I make a sweet variant with spoonfuls of sugar and an egg. It's excellent thank you very much
I loved it !! I am doing orchard for the first time and I didn't know very well what to do with the branches. Thank you!!!
I congratulate you for this simple recipe that you have given me very many -time ideasnotanue
Very rich the recipe, so far all the ideas I have seen in your videos have seemed very good, only that it is necessary here to be tender leaves because I use everything and there were fibrous parts.
Very good recipe, which I am doing right now, in Buenos Aires. Now, I had to improvise with garlic, because it doesn't say when or how to ahrearlo.
Thank you very much for the recipe. Greetings!
Great- Can you add some chickpeas?
How can I do the bittersweet cucumbers and cucumbers ???
I did it and yes, it is delicious. 100%recommended.
Great! I did it with the seedlings that I remove from the garden to give space to the rest of the most developed plants. I changed the cheese for cream, which was what I had. Thank you!