Wednesday, July 1, 2009

Sauteed Radishes with Radish Greens or Arugula

• ¼ cup butter
• 1 lb radishes, quartered
• 4 cups radish greens or arugula
• 2 tablespoons freshly squeezed lemon juice
• Salt
• Black pepper

Melt the butter in large skillet over medium heat. Add radishes, stirring constantly, until they are tender but still crisp, probably about 5 minutes depending on size. Transfer to bowl to cool. Return skillet to stove.
Put the greens or arugula in the skillet with wash water still on leaves. Cook over medium heat, stirring constantly, until just wilting, 2 to 3 minutes.
Turn off heat. Add lemon juice and radishes to skillet. Stir until combined. Season with salt and pepper to taste. Serve immediately
(serves around 4)
From: Farmer John’s Cookbook

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