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Sautéed greens with daikon and mushrooms

I know this recipe is almost too basic to write down, but I think it deserves a space here because of its simplicity. It is so important to eat your greens — the ease of this recipe should be an inspiration to prepare and eat greens daily with any meal. The addition of other vegetables like diakon radish absorbs the flavors great and adds nice a color distinction to the dish. And the tomatoes helps you absorb the iron from the leafy greens. Of course mushrooms add a whole other dimension of texture and flavor.

This would be a great side served along with:

Shepard’s pie with ground beef

Baked Paleo Meatballs with Fresh Herbs  & Baked spaghetti squash

Moroccan lamb

Ginger tempeh recipe with sesame oil

Recipe for sautéed greens with daikon and mushrooms


  • 2-3 large bunches of greens like kale, swiss chard, spinach, mustard greens, leafy cabbage, other edible greens
  • 1 small or ½ large diakon chopped
  • 8-12 mushrooms sliced
  • 1 medium onion chopped or sliced
  • 4 cloves of garlic
  • Olive oil
  • Salt
  • Pepper


  • Wash and chop greens
  • Heat 1 tablespoon olive oil in large sautee pan, add onion and stir frequently until translucent
  • Add garlic and cook for another 2 minutes stirring frequently
  • Add chopped greens, mushrooms and daikon and stir until they reduce
  • Cook for 10 minutes or so until leaves are very tender and the diakon and mushrooms are cooked through
  • Season with salt and pepper and server alongside any main meal



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