SAUTEED RADISHES AND SPRING GREENS

Serves 4

Radishes are delicious sauteed, braised or roasted. If they’re a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.

Variations

• Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna.

• Top with spicy tahini sauce for a fancier version.

Ingredients:

1 tablespoon olive oil

1 bunch radishes, trimmed and halved or quartered, if large. Reserve greens if fresh and lively looking, roughly chop.

1 bunch turnip greens (*V), washed and chopped

Salt, to taste

Olive oil to finish

Squeeze of lemon or splash of vinegar (optional, taste first)

Directions:

Heat oil in a heavy skillet over medium-high heat. Add radishes and a few pinches of salt, saute, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Saute until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.

*You can turn this into more of a meal with toasted seeds and a simple spicy tahini sauce of:

1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or Sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.

3 tablespoons tahini

Juice of 1 lime

2 tablespoons water, more as needed to get proper consistency

Salt, to taste