Pickled radish greens

1. From the "japanese country cookbook, " by russ rudsinski.
2. Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. Wash greens, discarding any bits that don"t look fresh.
3. Chopi coarsely.
4. Combine in a bowl with the salt, sugar and water.
5. Allow to sit 30 minutes to several hours in the refrigerator.
6. Just before serving, drain and squeeze dry in a kitchen towel.
7. Place in small serving bowl and add soy sauce to taste.
8. Per serving: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.
9. Karola saekel writing in the san francisco chronicle, 7/14/93.