Sautéed Radish Leaves by Amanda Smith, the Menehune Chef

“The connection to the food and the land is what I fell in love with”, shares Amanda Smith. And after seeing her overall well-being improve once moving to Kauai she knew sustainability and food would be her passion in life. Simple, easy meals like her sautéed radish leaves have helped her to not only feed her family but also show other families how to live sustainably by eating fresh, locally grown food.

Amanda Smith, among her many other talents, won the title of Ms. United States 2019.

The health of her family, most importantly her two children, is the driving force behind her ambitions to create a sustainable cooking lifestyle for her community.

“How do we connect the dots when it comes to health, and the way we do it is through our own future generation of kids.”

Amanda Smith, Menehune Chef

Using the inspiration and guidance from chefs throughout her career as a television host and in the restaurant industry, Amanda created her non-profit organization, Menehune Chef. A visual cookbook and resource to inspire parents and their children to create healthy, locally-sourced meals together.

Her sautéed radish leaves recipe was adapted from a complex recipe she came across that she simplified into an easy, 10 minute meal. The idea of using radish tops intrigued her and after speaking with a farmer who shared how to cook and eat them she realized she preferred them to lettuce. “It has more of a kick and why not sauté it, put it on top of a fish or rice and make it more local style, from the farm.”

Amanda’s Sautéed Radish Leaves


  • 4 cups radish greens (or amount from 1 bunch)
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • Pinch of back pepper , to taste
  • Pinch of salt

Preparation Instructions:

  • Prepare radish greens: First cut greens from the radish root, then cut the stiff stems right under where the greens start to grow. 
  • Fill a large mixing bowl with cold water and submerge radish stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. 
  • Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
  • Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. 
  • Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). 
  • Then add the radish greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes.
  • Top with a scoop of white rice and local fish of choice

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