This is my version of the radishes Emeril made when the Accidental Locavore was a guest on his show. The hardest part of this? Making sure the radish greens are really well washed! Serves 2 as a side dish.
- 1 bunch radishes with their greens
- 1 cup stock, for braising (I used ½ chicken, ½ white wine)
- 1 tablespoon butter
- Salt & pepper to taste
Cut the greens off the radishes and thoroughly wash both the radishes and the greens. In a large sauté pan (that you have a lid for), put the stock and the radishes. Bring stock to a boil, then reduce to medium-low heat, cover and cook for 15 minutes (depending on the size of your radishes), until tender. Remove the lid, add the greens and cook for another 5 minutes, until most of the liquid has been evaporated and the greens are cooked through. Add the butter, salt and pepper and stir to mix well. Serve and enjoy!
I’ve seen recipes that add sliced shallots — try it, if you like.