Sautéed Radishes

Sautéed Radishes

4 bunches radishes with greens attached (2 lb)
2 1/2 tablespoons oil
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

Sauté garlic in remaining tablespoon oil in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in chives.

- I added the garlic with the radishes and did not use the greens.
- Lacking fresh chives, I instead used a couple of finely chopped young scallions.
- I substituted green onion for the chives.
- The greens taste a lot like escarole and we enjoyed the sautéed radishes much more than raw radishes.
- Sauteed radishes taste a lot like turnips.
- I only used 1 bunch of radishes and they were done in about 4-6 minutes.
- We found the radish greens to be unpleasantly bitter, and that threw off the whole dish. If I made this again, I would substitute a Japanese daikon radish. Daikons have a milder flavor in the root, the leaves are not bitter at all and widely used in Japanese cooking.
- The greens remind me of spinach.
- The final taste has little, if anything, to do with raw radishes, so radish haters should definitely try this. The radish greens are a must -- a lot like sauteed broccoli rabe.

From: Epicurious []
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Grant Cochrane / 10059416