Pickled Radish Greens Recipe

+ Directions : From the "Japanese Country Cookbook, " by Russ Rudsinski. Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator. Just before serving, drain and squeeze dry in a kitchen towel. Place in small serving bowl and add soy sauce to taste. PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93.