We so often eat and enjoy radishes raw, but they braise beautifully. This recipe gives them a light, tangy sweetness. It also uses the greens – they’re delicious, why waste them?
Braised Radishes and greens with garlic and scallions
2 tablespoons extra virgin olive oil
1 pound radishes (2 bunches), trimmed, greens separated and washed
½ teaspoon sea salt
4 cloves garlic, thinly sliced
½ cup brown rice vinegar
2 teaspoons maple syrup
2 scallions, finely sliced
Salt and pepper to taste
- Heat oil in large sauté pan over medium heat. Add radishes and salt. Cover pan and lower heat. Steam radishes for 10 minutes covered.
- Remove lid, add garlic. Sauté for 1 minute. Add brown rice vinegar and maple syrup. Bring braising liquid to simmer and cook radishes until cooking liquid reduces and thickens to syrupy consistency, approximately 10-15 minutes.
- Add radish greens and cook just until wilted. Remove from heat and season with salt and pepper. Garnish with scallions and serve.