Roasted Radishes with Sauteed Greens

I am proud to say that I use every edible morsel in my CSA share… or so I thought. I have never eaten my radish greens! This was a shocking realization for me- and upsetting now to know that I have been missing out on these delightful greens. Because I am the only radish fan in the house, I prepared this dish just for me! I ate it for dinner with a glass of wine- and enjoyed every bite. This dish was adapted from Food and Wine, contributed by Gerard Craft. I used coconut oil instead of olive oil. Nice.

• 8 radishes with greens attached
• 1 tablespoons extra-virgin olive oil or coconut oil
• coarse salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 500° (on convection roast). Trim the radishes and wash the greens; pat dry.
2. In an ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.

One  Year Ago:

• Creamy Caesar Salad Dressing
• Creamy Garlic, Parsley, & Feta Salad Dressing

Two Years Ago:

• Soba Noodles with Shiitake Mushrooms & Bok Choy

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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