Most of the time I eat radishes raw but they are surprisingly delicious cooked. Instead of being crunchy and peppery they become smooth and silky. In this dish I braise the radishes then add the greens toward the end to add a contrasting flavor and texture. Cooking the greens mellow their peppery flavor.
Braised Radish Greens with Red Radishes
Gluten free, Dairy free, Vegan, Paleo
4 servings PRINT RECIPE
12 radishes with green tops
2 Tb olive oil
2 shallot diced
1/4 tsp Celtic sea salt
1 tsp fresh thyme leaves
1 Tb fruity extra virgin olive oil
Trim radish leaves off leaving a short length of stem attached to the radish. Wash and set aside
Cut small radishes in half, the large ones in quarters
In a medium sauté pan, heat the olive oil on low. Add the shallots and cook until softened, about 2 minutes.
Add radishes, thyme, salt and pepper and enough water to barely cover the radishes about 1/2 way. The amount of water will depend on the size of your radishes and your pan.
Bring to a simmer and cook until almost tender, 3-5 minutes.
Add radish tops and simmer 1-2 minutes until the greens are wilted. Most of the water will have evaporated.
Season with 1 Tb fruity extra virgin olive oil. Taste to adjust salt and pepper