Radishes have been cultivated for thousands of years and are rich in fiber, vitamins (especially vitamin C), minerals and antioxidants, yet are very low in calories. They come in many varieties and range in color from white to red, green, and black. Depending on the type, radishes can be sweet and mild to spicy and pungent, with a strong flavor similar to wasabi or mustard. When raw, the flesh is crisp and refreshing and when cooked it is tender-crisp. Radishes are available year-round, with specific varieties grown each season of the year.
So why is it that radishes are only used for color in salads or as garnishes? With such versatility, you’d think they’d get a little more attention, but sadly they do not. And what about the radish tops? You know, the green leafy parts attached to the roots? They don’t even get a chance to savored, as most often they are thrown away. Well, the radish (and radish greens!) will be ignored no longer; they are the Seasonal Seattleite’s May feature.
In their honor, I have concocted a dish starring both the radish and radish greens. It is inspired by a classic Silver Palate recipe that my parents used to make at Christmas, Ruby Radishes.
As a girl, not only did I love them because of the lovely name, but because they were a beautiful soft red color and looked so elegant in a fancy china bowl. Sautéed in butter with red wine vinegar, sugar, and dill, I loved the sweet/sour flavor and crisp-tender texture. The dish was like a family “secret”, our surprisingly delicious side dish that no one believed was radishes. And yet, as much as everyone adored that dish, it was only prepared once a year at the holidays.
The radish is long overdue for some attention, especially during the spring when clusters of bright red globe radishes with vibrant leafy tops can be found in abundance at the markets and stores. For a refreshing update, I use both the radishes and their greens (why waste them?), which are sautéed in a little butter and white wine, along with some soy sauce, rice wine vinegar and a touch of sugar to bring out their natural savory and sweet notes. Finished with a shot of fresh green flavor thanks to cilantro (or parsley, dill, tarragon or any fresh herb of your choice), these soft red beauties are ready for the table in under five minutes. If you don’t particularly enjoy raw radishes, these might just tickle your fancy. Any harsh, raw, spicy flavors are tamed as the radishes roll around in the pan getting almost glazed, resulting in a vegetable more refined than any salad garnish you may have turned your nose up at in the past.
Sautéed Radishes with Radish Greens and Herbs
This recipe can be easily halved or doubled, depending on your needs. It needs to be prepared at the last minute, but is done in only a couple minutes. Use oil instead of butter for a dairy-free/vegan dish. Cilantro is delicious with the Asian flavor profile of this dish, but if you prefer parsley that is fine too. Other variations: use red wine, red wine vinegar and dill, or white wine, white wine vinegar and tarragon.
Serves 4
Ingredients:
2 bunches radishes with greens attached
1 teaspoon butter or vegetable oil
2 tablespoons white wine
2 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
3 tablespoons fresh cilantro or parsley, coarsely chopped
Prepare the radishes. Thoroughly wash the radishes and radish greens. Cut the radishes from the stems and trim the root and tops. Cut large radishes into quarters, medium ones in half, and leave small ones whole. Keep the leaves whole, but discard any thick stems. Set the radishes and greens aside.
Sauté the radishes. In a medium sauté pan over high heat, melt the butter (or oil), wine, soy sauce, vinegar, and sugar together, about 1 minute. Add the radishes and cook one minute, tossing frequently in the liquid. Add the radish greens and continue to cook for 2 minutes, until the radish greens have wilted and the radishes are tender-crisp. Sprinkle the herbs over the radishes and serve immediately.
