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Categories:
bunches unsalted butter brown sugar salt water white wine vinegar freshly ground black pepper nutmeg
Viewed: 34 - Published at: a year agoIngredients
- 1 large or 2 small bunches radishes (about 2 pounds), with greens
- 3 tablespoons unsalted butter
- 1 teaspoon brown sugar, plus more if needed
- sea salt or kosher salt
- 2/3 cup water
- 1 tablespoon white wine vinegar
- freshly ground black pepper
- freshly grated nutmeg
Method
- Cut the leaves from the radishes, leaving about 1/2 inch of green attached.
- Scrub the radishes.
- Wash the greens well, coarsely chop them, and keep separate.
- In a 10 to 12-inch skillet with a tight-fitting lid, melt the butter with the brown sugar and 1/2 teaspoon salt over medium-high heat.
- Add the water and radishes and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.
- Spread the greens over the radishes and raise the heat to return the liquid to a boil.
- Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald colored and tender, about 5 more minutes.
- Use tongs to transfer the greens to a large bowl or serving dish, first pressing the excess liquid out of the greens against the side of the pan.
- Add the vinegar, pepper to taste and a few gratings of nutmeg to the liquid remaining in the pan and bring to a boil over high heat.
- Boil, uncovered, until the liquid has turned syrupy (youll end up with about 2 tablespoons), about 2 minutes.
- Taste and add a little more salt and/or brown sugar if needed.
- Return the radishes and greens to the pan and fold gently with a rubber spatula to coat them without mashing the radishes.
- Serve.
