2 large bunches radishes, with greens attached
2 T. extra virgin olive oil
Salt & pepper, to taste
2 T. unsalted butter
1-2 T. fresh lemon juice
Preheat oven to 450. Separate radishes from their greens. Wash the greens in a large bowl of cold water, spin dry and set aside. If needed, halve any large radishes so all are uniform in size.
In a large ovenproof skillet, heat the oil until shimmering. Add radishes, season with salt and pepper and cook over high heat, stirring occasionally until lightly browned in spots, about 2 minutes. Transfer skillet to oven and roast radishes for 10-15 minutes, until crisp-tender, stirring/shaking once about halfway through.
Return the skillet to the burner and turn heat to medium. Stir in the butter, then add radish greens and cook until wilted and bright green, about 2 minutes. Add lemon juice and season with additional salt and pepper if needed. Serve immediately.
Serves 3-4 as a side dish.
Chef’s Notes: Due to the acid in the lemon juice, after about 20-30 minutes the radish greens will start turning “pea green”, so if color/presentation is a concern, serve right away.
Recipe adapted from Chef Gerard Craft.