Braised Radish Greens with Red Radishes

By July 1, 2014 greens, Recipes, Seasonal, Vegetables

radish cookMost 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
fresh pepper
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.

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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
Serve

 

 

 

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