Slightly sweetened braised radishes with their greens
1. snip radishes from their greens just above the sprout, leaving a tiny tuft of greet at the top of each radish. Discard any tough stalks or yellowed leaves. Wash greens well and spin dry. Set aside greens. Trim root ends of radishes and wash well. Slice in half down the middle.
2. In medium saute pan set over medium heat, melt butter. Add shallot and cook, stirring once or twice 1-2 minutes until soft.
3. Add radishes, stock or water, honey and pinch of salt and toss to coat radishes. Cook 5-7 minutes until radishes are tender but not mushy. Depending on spiciness, add a touch more honey if desired. Stir in chives and toss to coat. Remove radishes to a bowl and cover to keep warm.
4. Put sauté pan back over medium-low heat and add radish greens to pan with remaining teaspoons of stock or water and another pinch of salt (AND BACON IF IT IS TO BE USED). Cook, covered, tossing once or twice, 4-5 minutes until wilted.
5. Serve braised radishes on top of greens. IF USING FETA, SPRINKLE A LITTLE ON BEFORE SERVING.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 497 | ||
Calories from Fat: 420 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 85mg | 26 % | |
Sodium 1063.9mg | 37 % | |
Potassium 287.2mg | 8 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.3g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 497
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