Sauteed Radishes with Spring Greens
This mix of peppery radishes and spring arugula mellows as it cooks. If your radishes have beautiful looking greens attached, you can substitute those for the arugula, or add them in.
- 4 Tbsp unsalted butter
- 1 small shallot minced
- 1 pound radishes quartered
- 4 cups arugula washed well
- 2 Tbsp lemon juice freshly squeezed
- salt and freshly ground pepper
Melt butter in large skillet over low heat. Add shallots and cook a few minutes until softened.
Add radishes, cook, stirring often until tender but crisp (about 5 minutes, depending on size). Transfer to a bowl to cool. Return skillet to stove.
Put the arugula and/or greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat until just wilted (about 2-3 minutes).
Turn off the heat. Add radishes and lemon juice to greens in skillet. Season with salt and paper to taste. Serve warm.