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August 02, 2018

Confit of radishes with their greens

August 02, 2018/ Lucy Waverman

Serves: Six

INGREDIENTS

2 bunches radishes with their greens
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon espelette peppers (or pinch of chili flakes)
Salt and freshly ground pepper

METHOD

Cut leaves from radishes and wash really well, then reserve. Cut radishes in half or quarters if large.

Melt oil and butter in a skillet over medium heat. Add radishes and peppers, season with salt and pepper and sauté for 2 minutes. Cover, turn heat to low and cook another 3 minutes. Add radish tops, cover again and cook for 2 minutes more or until radishes are tender and leaves are wilted. Uncover, turn heat to medium and cook 1 minute longer or until cooking liquids just coat radishes. Adjust seasoning if necessary.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Confit of radishes with their greens

INGREDIENTS

METHOD