Radish Greens & Watercress & S. Oil

[dragnlaw]

I was using some Watercress today and was taking off the longer stems.

should I throw them in the freezer bag along with the parsley stems? (for stews and stocks?) or ... ?

Same with Radish Greens - I'm not big on bitter but can they be cooked up sort of like spinach?

Although these are really dirty, I'm sure half the farmer's field is in the stalks!

I picked up some Sichuan Oil. but now am not sure in what manner to use it. It is from the green peppers not the black (same plant - different taste). They did also have the black (actually depicted as red) but thought I would only buy the one until I figured how I would use it.
Any suggestions?

 

[Cooking Goddess]

I recently clipped out a Midwest Living magazine recipe that uses radish greens: Radish, Greens, and Bacon Saute You might want to give this a try. I mean, how can you go wrong with bacon?

 

[Snip 13]

I use young radish greens in salad and the bigger ones are great sauteed in garlic butter with a bit of lemon.

 

[Snip 13]

I have always used watercress stems and all raw or in soups.