The Cave

The Cave Blog

Sautéed Radishes (bet you’ve only eaten them raw)

radishesRaw radishes, like Madonna, are usually something people either love or hate. But cooking them removes their bite, brings out a lovely unique flavor, and is worth a try even if they don’t usually get you into the grove (so dating myself with that song). Seriously, even if you keep radishes at restraining order distance, this recipe will surprise you. And if you love them, be prepared to enjoy a side of them you’ve never seen before.

  • Ingredients:
  • 2 bunches radishes, washed, trimmed and quartered
  • 1 Tbsp butter or ghee
  • 1 bunch or 1 6 ounce package fresh spinach, washed and loosely chopped
  • 1 to 2 tsp olive oil
  • 1 clove garlic, minced
  • salt & pepper to taste

Gently melt butter or ghee at low a heat in a cast-iron pan. After butter melts, raise heat to medium-high and toss in radishes. Sprinkle with salt as desired. Sauté stirring until translucent and tender-crisp, about 10-12 minutes. Remove from pan and place in a large serving bowl. Reduce head to medium low. Add a tsp or two of olive oil and toss in the minced garlic. Stir until aromatic, about one minute, but don’t allow to brown. Add in spinach a few handfuls at a time until all fits in pan.  Toss spinach with the garlic and oil adding salt and pepper as desired. Raise heat to medium, cover pan and cook spinach for 2 minutes. Afterwards, remove cover, turn heat to high and cook spinach while stirring it for another minute. Add to cooked radishes, toss all together and serve hot. Yum!

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