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Sauteed Radishes with their Greens

June 16, 2010

If you’re in a CSA, you probably get radishes. Maybe you love radishes and you could eat them raw, all day long, maybe even for a midnight snack.

I can’t. But I hate to waste radishes–and I hate to throw away the greens because I know they’re so rich in nutrition.

I’ve written about other radish recipes before: Radish Relish and Radish Tea Sandwiches but neither of these are really a good side dish. Today’s recipe is. And, it’s easy. Tonight I even made dinner despite caring for an infant and changing her diaper every thirty minutes–or at least it seemed like it.

This recipe is adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables, which I keep writing about and encouraging you to purchase. (I’m not being paid to hawk this book, btw.)

Sauteed Radishes with their Greens

You may want to halve this recipe: a pound of radishes is a lot. A bunch of radishes is probably half a pound. Use a scale to weigh whatever you have and go from there.

1/4 C. butter

1 lb. radishes, quartered (If they’re large radishes, you may want to cut them into smaller pieces.)

4 C. radish greens (or other greens–arugula works–and you can use whatever amount you want)

2 T. lemon juice, freshly squeezed preferable but using bottled won’t put you in jail


freshly ground black pepper

Melt the butter in a large skillet over medium heat. Add the radishes and cook, stirring occasionally, until slightly tender. (More or less depending on your preference.) Chop the greens and add them to the skillet. Cover and allow them to wilt, 2-3 minutes. If you’ve also added the stems (I do) make sure they’re cooked, as well. Turn off the heat. Add the lemon juice, salt and pepper. Serve immediately.

This is really pretty if you have Easter Egg Radishes.

One Comment leave one →
  1. June 16, 2010 1:48 pm

    The recipe seems interesting. It sounds delicious. Thanks for sharing.

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