Name: Sautéed Radishes
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter , cut into 3 pieces, divided; 1 1/2 pounds radishes with their greens, radishes trimmed and quartered, 8 cups greens reserved; 3/8 teaspoon table salt , divided; 1/4 teaspoon pepper , divided; 1 garlic clove , minced; Lemon wedges

Why This Recipe Works

Here's a simple introduction to the mellow, sweet flavor of cooked radishes. Heat concentrates the natural sugars in radishes while downplaying many of the compounds responsible for radishes’ pungent, peppery flavor. We started by cooking quartered radishes in butter over moderate heat. The butter provided substantial browning and contributed subtle, nutty notes to the radishes. And since radishes contain relatively little water, within 10 minutes they were golden brown all over and perfectly tender, with a slight bite. To provide some textural variety and color, we cooked the greens at the end, so they retained a slight crispness that complemented the heartier radish pieces.

Before You Begin

If you can't find radishes with their greens, you can substitute baby arugula or watercress or skip step 2.

Instructions

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add radishes, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until radishes are lightly browned and crisp-tender, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds; transfer to bowl.

Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add radish greens, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; cook, stirring frequently, until wilted, about 1 minute. Off heat, stir in radishes and season with salt and pepper to taste. Serve with lemon wedges.