With zero waste and a bounty of nutrients, straight from our garden to our table! Serve radishes over radish greens that have been sautéed with red onion to bring out their outstanding sweet flavor and soft texture. For a little crunch, garnish with roasted pine nuts or thinly sliced almonds.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds radishes with greens attached
- 2 tablespoons unsalted butter, melted
- 2 teaspoons minced garlic, divided
- 1 teaspoon sea salt
- ½ teaspoon ground white pepper
- 1 teaspoon olive oil
- 1 small red onion, julienned
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
- Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
- Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
- While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
- Divide sautéed greens and onions among serving plates and top with roasted radishes.
- If your radishes are large, cut them into quarters instead of halves.