• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
• 1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
• 1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
• 2 c. daikon greens, finely chopped crosswise into narrow strips
• 1/4 c. fresh sorrel, finely minced
• 2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
• 1 Tbsp. fresh thyme (about 10 sprigs)
• 1 c. water
• 1/2 tsp. ground nutmeg
• 1 Tbsp. butter
• salt, to taste
• pepper, to taste
• 2 Tbsp. low-fat sour cream
• Parmesan cheese, grated (for garnish)

Saute garlic & shallot in olive oil on low heat, & cook until tender (about 30 seconds). Add all other ingredients, except the sour cream & Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low-heat, as you want to blanch the greens, so that they retain their bright green color. Taste-test a radish (allow it to cool first so you don’t burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, & serve. From Cookingwithcorey.info