Pan-Roasted Salt and Pepper Radishes

By Carolanne

Milwaukee Journal Sentinel

Ingredients

• 1 bunch garden-fresh radishes with their tops
• 2 Tbsp olive oil(divided)
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 lemon wedges

Preparation

Step 1

Wash and dry radishes, making sure to remove any grit where greens meet stems, and discarding any yellow leaves.
Cut off greens, leaving just a bit of stem on the radishes, and reserve the greens. Halve the radishes and toss with a tablespoon of olive oil.
In a pan, heat remaining 1 tablespoon olive oil over medium high heat until shimmering but not smoking, add radishes cut side down. Sprinkle with a pinch of sea salt and a healthy amount of black pepper. Cover and reduce heat to medium.
Sauté radishes until they begin to color, about 12-15 minutes. Meanwhile, chiffonade the greens and toss with radishes in pan for another few minutes until they are wilted and tender.
Serve on a platter, sprinkled with a pinch of sea salt and a few squeezes of lemon.