You might be surprised how cooking mellows and sweetens the spicy radish. Customers at the farmers market often ask if the radish greens can be eaten. Here is a recipe that uses both the root and the green in the same simple dish. Finishing with lemon juice highlights the bright, fresh flavors of springtime!
Radishes Sauteed with their Greens
January 27, 2019
: 5 min
: 10 min
: 15 min
: easy
Ingredients
- 1 bunch radishes
- 1 Tablespoon butter or other fat
- salt to taste
- 1/2 Tablespoon lemon juice
Directions
- Step 1 Prepare radishes by removing the greens and trimming root and stem ends. Cut into halves or quarters, depending on the size of the radish. Coarsely chop leaves, or if small, leave whole
- Step 2 Heat butter in a skillet over medium-low heat. Add radishes and cook, shaking the pan occasionally, until lightly browned and fork tender
- Step 3 Add the greens and cook until wilted and tender
- Step 4 finish with salt and lemon
You must be logged in to post a comment.