Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes.
Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch).
Mix in vinegar; taste and season with more salt if needed
Let's check #Zucchini off as our 31st veg! Though there are many veg we love that we haven't mentioned for #vegout2021, we hope you have had fun with us, discovered new veg & expanded your menus to a half plate of veggies with every meal. It's the fastest path to health!
We saved green beans for day 30 of #vegout2021 With dozens of cultivars, from broad, meaty Roma to thin, delicate French filet beans, pods can be round or flat, and come in multiple colors: green, purple, yellow, or mottled, so they don't have to be a predictable choice.