24radishes2 large bunches of radishes and their greens
1shallot or 1/4 small sweet onion
4tsp.butterdivided
water
1tarragon1 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.