Pan-braising radishes mellows their spice, lending tender texture to this side dish.
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!