Sautéed radishes with radish greens
PHOTOGRAPH BY JAMES ROPER

Sautéed Radishes With Radish Greens and Garlic

Include the tops when cooking this delicious, buttery side dish.

May 18, 2015

Radishes come in a riot of colors: there are massive, juicy Japanese daikons; slender, peppery French breakfast radishes; dense, crisp watermelon radishes; even black radishes, which pack outrageous, horseradishy heat. One easy way to enjoy several varieties at once is with a bunch of Easter Egg radishes—are a mix of pink, white, purple and red variety radishes. (See 6 more radish varieties worth seeking out.)

This recipe for sautéed radishes also includes radish leaves, which contain more vitamin C, calcium and protein than radishes themselves. Try it as an easy springtime side dish.

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Sautéed Radishes With Radish Greens and Garlic

Serves 4

1½ pound Easter egg radishes with greens (about 2 bunches)
3 tablespoons unsalted butter
2 garlic cloves, minced
Pinch of granulated sugar
Kosher salt and freshly ground black pepper, to taste

1. Strip leaves from radish stems, and set leaves aside. Remove all but ½ inch of stems from radishes. (Reserve remainder of stems for a soup or another use.) Smash any larger radishes with a mallet to break them into pieces.

2. Melt butter in a large skillet over medium heat. Add radishes and sauté, stirring, until softened, about 5 minutes. Add garlic, sugar, salt, pepper, and radish leaves, and sauté, stirring, until leaves have wilted, about 1 minute more.