Butter Braised Radishes & Dandelion Greens

Butter Braised Radishes & Dandelion Greens

Serves 2

For the Radishes

1 bunch radishes, halved or quartered & tops removed  
2 cloves garlic, minced 
2 tablespoons butter 
1-2 teaspoon white or red wine vinegar 
½ teaspoon honey 

In a large skillet over medium high heat, melt the butter. Add the garlic and sauté until fragrant, about 1 minute. Add the radishes, face down, and a few big pinches of salt. Turn the heat to medium low and cook for 10-15 minutes, or until the radishes are tender but not mushy. Remove from the heat (don’t toss the pan drippings!) and add to a bowl. Toss with the vinegar, honey, and a few pinches of flaky salt. Set aside. 

To Serve 

2 ½ ounces dandelion greens
Juice from ½ lemon 
¼ cup toasted hazelnuts, roughly chopped 
Nice balsamic (the thicker kind)
Flaky salt 

Toss dandelion greens with lemon, a pinch of salt, and a spoonful of the pan drippings from the radishes. Arrange on a serving plate and top with the radishes. Drizzle the remaining pan drippings over everything, and garnish with the hazelnuts, a pinch of flaky salt, and a drizzle of balsamic, if using. Enjoy immediately. 


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