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Sauteed Radishes And Watercress


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  • 4 bunches radishes quartered, leaving
  • a bit of the greens on top for decoration
  • 2 1/2 tablespoons unsalted butter
  • 1 teaspoon salt (preferably sea salt)
  • 2 garlic cloves minced
  • 4 bunches watercress coarse stems
  • discarded, watercress rinsed, but not spun dry - (abt 10 cups)


Servings 4


Step 1

Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

Saute garlic in remaining tablespoon butter in skillet over moderately-high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

This recipe yields 4 servings.

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