I’m not sure if we’re weird because we love radishes, but we really do. We’ll eat them raw with butter and sea salt or sautéed with butter. Either way, they are delicious. For this recipe, I really wanted to use the radish greens, but they were not in prime condition so I had to buy other greens to substitute in. You can use any hearty greens you like for this recipe. I know that kale is the super star lately, but chard, turnip greens, collard greens, any of them will do.
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 lbs radishes, washed, trimmed and quartered
10 oz swiss chard (or mustard greens, turnip greens, radish greens or kale), washed, trimmed and chopped
4 garlic cloves, minced
squeeze of lemon juice
3 tablespoons chives, chopped
fresh ground pepper
In a large skillet, heat butter over medium high heat. Add radishes and sauté for about 5 minutes until they get tender but not mushy and the liquid evaporates. Once the liquid evaporates, let the radishes sit without stirring in order to get some nice caramelization on them. Season with about 1/2 a teaspoon of salt and remove them from the pan and set aside.
Add the olive oil into the skillet and then add in the garlic, sauté for 1 minute then add in greens. Saute the greens for about 10 minutes, add in the squeeze of lemon juice, and season with another 1/2 teaspoon of salt. Add back in the radishes and the chives, adjust seasoning with salt and pepper to taste.