Sunday, June 24, 2012

Sauteed Radishes and Greens

I have died and gone to French heaven.


I've always loved radishes.  Love their peppery crunchy earthy goodness.  Slice on salads is pretty normal, but I'm a fan of pulling one out of the garden, brushing off most of the dirt, and just chomping away.  They are also divine, sliced, and served on buttered toast with thinly sliced sweet onion, salt and pepper.

I just read somewhere/heard somewhere that in France, they'll saute these beauties in butter, along with the green tops, and serve as a side dish.

Yes, please!  I love cooked greens.

These are fresh from my garden, and required only a few more ingredients.  Ready for simplicity?  And if you are uneasy about the peppery bite, lemme tell you that it really mellows with the brief saute.  If you have 5  minutes, you can make this dish.

Sauteed Radishes and Greens


1 tablespoon butter
1 small shallot, thinly sliced
handful of radishes, sliced
radish tops, coarsely chopped
1 large pinch of flaky sea salt
a few drops of red wine vinegar

In a small saute pan, heat the butter over medium low.  Add the shallots and radishes and cook for 2 minutes.  Add part of the pinch of salt.  Add in the greens and cook for another minute or two, until they are just barely soft.

Transfer to a plate.  Add the rest of that salt pinch and (truly) just a few drops of red wine vinegar.  Serve warm.


Just a few simple ingredients.  Always the best bet.

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