Diakon greens (more commonly spelled daikon greens, or daikon leaves) are the leafy tops of the daikon radish plant (Raphanus sativus var. longipinnatus). They have broad, deeply lobed leaves with a mildly peppery, mustard-like taste that is less sharp than most other radish greens.
Common in East Asian cooking, daikon greens go into Japanese soups, stir-fries, and miso soup; Korean cooking uses them ('mu-nip') in kimchi and stir-fries; Chinese cooking ('luobo cai') adds them to soups and vegetable side dishes. They're a good source of vitamins A, C, and K.
Look for bright green, crisp leaves without wilting, use within a few days, and trim tough stems before cooking. They can be eaten raw in salads, sautéed, steamed, added to soups and stir-fries, or pickled; they pair well with garlic, ginger, soy sauce, and sesame oil.