Pan-Braised Radishes and Greens
Developed by Deborah Madison
Ingredients
- 24 radishes 2 large bunches of radishes and their greens
- 1 shallot or 1/4 small sweet onion
- 4 tsp. butter divided
- water
- 1 tarragon 1 bunch fresh, or 1/2 tsp. dried
- salt and pepper to taste
- splash of vinegar
Instructions
- Trim the greens from the radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half. Note: Quarter larger radishes; leave small one’s whole.
- Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
- Finely chop the tarragon and add it to the bowl. Pour reduced juices over top and toss to coat. Taste. Add more salt and pepper if necessary. Add a small sprinkling of vinegar for a touch of brightness, if necessary. Enjoy!
Video
Notes
NUTRITION:
Per serving (1/4 of recipe). Calories 55; Total Fat 3.8g; Sat Fat 2.4g; Sodium 102mg; Total Carbs 3g; Fiber 1g; Total Sugar 2g; Added Sugar 0g; Protein 0g; Potassium 229mg.
Nutrition Facts
Pan-Braised Radishes and Greens
Amount per Serving
Calories
44.4
% Daily Value*
Fat
4
g
5
%
Saturated Fat
2.5
g
13
%
Sodium
45.5
mg
2
%
Potassium
76.8
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.6
g
2
%
Sugar
0.9
g
Protein
0.4
g
1
%
Vitamin A
123.2
µg
14
%
Vitamin C
4.1
mg
5
%
Vitamin D
0.1
µg
1
%
Vitamin K
0.7
µg
1
%
Calcium
8.8
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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