3 bunches of radishes (including the leafy tops)
3 small onions
3 tablespoons olive oil, divided
1 bunch lacinato kale
Salt and pepper to taste
Peach Flavored Sweet Tea Vinaigrette
1 cup Pure Leaf Peach flavored sweet tea
2 tablespoons white wine vinegar
1 tablespoon honey
½ tablespoon Dijon mustard
6 tablespoons extra-virgin olive oil
Heat oven to 400 degrees. Line a cookie sheet with foil.
Wash and trim off the green tops of the radishes; set the tops aside.
Trim the root off the radish. Cut them into halves for smaller radishes or quarters for large radishes. Cut onions into quarters. Put the radishes and onions on the foil-lined pan and toss with 2 tablespoons olive oil, salt and pepper and roast for 25 minutes.
Meanwhile, remove the radish leaves from the radish stems. Wash the radish leaves well to remove any sand or dirt. Pile the leaves on top of one another and roll into a cigar shape. Slice the leaves into strips by slicing the "cigar;" set aside. Wash the kale and remove the leafy part from the stems. Slice the kale leaves in the same manner as the radish leaves.
Heat 1 tablespoon olive oil in a large 12-inch sauté or skillet. Add radish leaves and kale and toss to combine. Cook until wilted. Add salt and pepper to taste and transfer to a serving dish.
Place roasted radishes and onions on the radish leaves and kale.
For the vinaigrette: Pour tea in a small pot; bring to a boil and cook on a low boil for 10 minutes or until reduced to ¼ cup. Cool the reduced sweet tea then transfer to a container with a top that seals tight.
Add the vinegar, honey, Dijon mustard, and oil to the container; close and shake to mix well. Refrigerate until ready to use.
Drizzle the warm radishes, onions, radish leaves and kale with the sweet tea vinaigrette and serve alongside ribs.
Serves four to six.
Joan Huenecke, Palatine