Name: Sautéed Radishes and Scallions with Garlic, Dill, and Capers
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter , divided; 1½ pounds radishes (1¼ to 1½ inches in diameter) with their greens, trimmed and quartered; ½ teaspoon table salt , divided; 5 thin scallions , cut into 1-inch lengths; 1 tablespoon capers , rinsed; 2 garlic cloves , minced; ½ teaspoon pepper; 3 tablespoons chopped fresh dill; ½ teaspoon grated lemon zest plus 2 teaspoons juice

Why This Recipe Works

Cooking radishes is an easy way to mute their assertive spicy flavor and bring out their subtle sweet notes. We began by quickly sautéing quartered radishes in butter over medium heat to ensure light browning and a crisp-tender interior texture. Sautéed scallions provided some textural variety and color. To retain a slight crispness that complemented the heartier radish pieces, we added the scallions near the end of cooking, just to soften and wilt. Briny capers, fresh dill, and lemon zest—more spring favorites—tossed in with the sautéed radishes made for a gentle yet vibrant side dish.

Before You Begin

If you buy radishes without the greens attached, you’ll need only about 1 pound. Radishes with greens will be fresher. If the diameters of your radishes are less than 1 inch, cut them in half. If your scallions are thicker than a pencil, halve them lengthwise. We like to serve this dish as an accompaniment to seared or grilled chicken or fish.

Instructions

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add radishes and ¼ teaspoon salt and cook until radishes are lightly browned and crisp-tender, 7 to 10 minutes, stirring halfway through cooking.

Stir in scallions, capers, garlic, pepper, remaining 1 tablespoon butter, and remaining ¼ teaspoon salt and cook until scallions are wilted, about 2 minutes.

Stir in dill and lemon zest and juice. Season with salt and pepper to taste. Transfer to serving dish and serve.