- 4
Ingredients
- Serves 4
- Most people don’t think of radishes as anything but a salad vegetable, but they make a wonderful side dish, with a little kick from the radish roots and a hint of bitterness from the greens.
- 2 bunches red or white radishes (about 16), each no more than 1″ across, with bright, fresh greens
- 2 T extra-virgin olive oil
- 4 cloves garlic
- 1/4 cup chicken stock, or canned reduced-sodium chicken broth, or water
- Salt
- Freshly ground black pepper
Preparation
Step 1
Trim any wilted or discolored leaves from the radishes, but leave the healthy leaves attached. Wash the radishes in plenty of cold water, swishing them gently to remove all the sand and grit from between the leaves. Drain them in a colander. Trim the root tip and make a cut into the root end about halfway up to the leaves. Don’t cut the radishes in half.
Heat the oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Carefully add the radishes to the pan- they may splatter- and cook, turning, until the leaves are wilted, about 3 minutes. Pour in the stock, season lightly with salt and pepper, and cover the pan. Cook until the radishes are tender but firm, about 4 minutes. Remove the cover and boil until the liquid is almost completely evaporated, about 1 minute. Taste and season with additional salt and pepper if you like. Serve hot.