WHY THIS RECIPE WORKS:
Here’s a simple introduction to the mellow, sweet flavor of cooked radishes. Heat concentrates the natural sugars in radishes while downplaying many of the compounds responsible for radishes’ pungent, peppery flavor. Here we started by cooking quartered radishes in
butter over moderate heat. The butter provided substantial browning and lent subtle, nutty notes to the radishes. And since radishes contain relatively little water, within 10 minutes they were golden brown all over and perfectly tender, with a slight bite. To provide some textural variety and color, we cooked the greens at the end, so that they retained a slight crispness that complemented the heartier radish pieces. We’ve provided two variations, but feel free to try this with any number of spice mixes. If you can’t find radishes with their greens, you can substitute baby arugula or watercress.
INGREDIENTS:
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1½ pounds radishes with their greens, radishes trimmed and quartered, 8 cups greens reserved
- Salt and pepper
- 1 garlic clove, minced
- Lemon wedges
INSTRUCTIONS:
- Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add radishes, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until radishes are lightly browned and crisp-tender, 10 to 12 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds; transfer to a bowl.
- Melt remaining 1 tablespoon butter in the now-empty skillet over medium heat. Add radish greens, ⅛ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring frequently, until wilted, about 1 minute.
- Off heat, stir in radishes and season with salt and pepper to taste.
- Serve with lemon wedges.
VARIATION:
- Sauteed Radishes with Chili and Lime:
- Stir 1 teaspoon paprika and ½ teaspoon chili powder into radishes with garlic.
- Substitute lime wedges for lemon.
- Sauteed Radishes with Vadouvan Curry and Almonds:
- We prefer the flavor of vadouvan curry here, but any variety will work.
- Omit lemon wedges.
- Substitute 1½ teaspoons vadouvan curry for garlic.
- Sprinkle with 2 tablespoons coarsely chopped toasted almonds before serving.
