Not everyone enjoys a good raw radish pulled straight from the soil. However, I have not met anyone who hasn’t enjoyed the good ol’ cooked radish. These little bundles of joy can be roasted in the oven, grilled, or sautéd in a hot pan. Delicious. A game-changer, for sure.

This is my go-to weeknight radish cooking strategy—for when I’m still covered in soil, dirt tired, and need something on my plate fast. You might notice there are no exact amounts here. This is a very fluid recipe, more of a set of guidelines because it can be modified depending on the number of radishes you are cooking.

Ingredients

radishes | greens separated from the root but saved

glug of olive oil

pinch of salt

dash of white wine

a pat of butter

Directions

Step 1

Wash and dry your radishes. Depending on the size and shape of your radishes, leave them whole or decide to cut in half or into wedges.

Step 2

Heat a large frying pan. Once hot, add your olive oil. When your oil is just about to start smoking, add in your radishes, and sprinkle over your pinch of salt. Let them brown completely undisturbed. Once you have attained a lovely brown crust, go ahead and stir the pan flipping the radishes to new sides.

Step 3

When most of the sides have become golden brown and well caramelized, add your wine. Let it cook down until all of the alcohol has been cooked off.

Step 4

Add your radish greens, only cooking them until they just begin to wilt.

Step 5

Add your butter and a big pinch of salt, toss to coat, and serve hot. Enjoy.