Roasted radishes and wilted greens give this simple side dish an earthy tone that pairs well with any meats or potatoes.
Ingredients
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Small Radishes (4-6)
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1 bag of asian green mix
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2 tablespoons olive oil
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Salt & freshly ground pepper
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1 tablespoon unsalted butter
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1 tablespoon fresh ground lemon juice
Directions
- Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. (use your bag of asian greens mix)
- In an ovenproof skillet, heat the oil until shimmering. Cut into bite-sized pieces and add the radishes, season with salt and pepper, and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
- Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
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