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Radish Tops Sautéd over Raw Vegetables

In a sauté pan, pour olive oil to coat the pan.

Add thinly sliced garlic, chopped sweet onion, and chopped fresh ginger, in that order, and salt lightly. These are called the trinity roots in Kundalini Yoga. Rub the ginger against your fingers that handled the garlic, and the aroma of the garlic on your fingers will disappear.

While the trinity toots sauté on low heat, use scissors to cut up enough radish tops to fill the sauté pan.

When the garlic and onions are translucent, add the radish tops, salt lightly again, and cover the pan with a lid to capture the steam to wilt the radish tops, turning up the heat to medium low. After the radish tops are all wilted, remove the pan cover, turn over the contents so that the onions and garlic are on top, and the radish tops are on the bottom, allowing these ingredients to somewhat mix.

Reduce the heat to low, and continue to turn the mixture, which further mixes the mixture, until slight browning begins. In between turning, chop raw vegetables of choice to place in the serving dishes. Use sweet onion, and/or scallions, and/or and/or yellow or red bell pepper,  and/or poblano pepper,  and/or basil.

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