Simple Sautéed Radishes
The classic combo of radishes, butter and salt never gets old
Typically, we'd argue that you don't need much more than butter-slathered toast and a pinch of flaky salt to pair with punchy, crunchy raw radishes. But then we took the classic combination and hit them with the heat of a pan.
When they're cooked, radishes get tender and their bite mellows out. Not wanting to waste anything, we throw the radish greens into the pan, too, and everything gets coated in silky melted butter. At the end, we sprinkle it all with flaky salt. They're delicious on their own, but these cooked radishes would be just as at home on toast as their raw comrades.
Trim and quarter 2 bunches of radishes (smaller radishes can be halved), saving the greens. Rinse and dry the greens, and set aside.
In a large sauté pan, melt 3 tablespoons of unsalted butter. Add the radishes to the melted butter and toss to coat. Season to taste with salt and pepper, and sauté for 8 to 10 minutes, stirring occasionally, until the radishes are tender and their edges have caramelized. Add the reserved radish greens to the pan and cook until soft and wilted, about 1 minute. Remove from the heat and sprinkle with flaky salt to serve.
Get more sautéed radish recipes:
• Warm Radishes Welcome Bacon in This Rendition
• Sautéed Radishes Get a Citrus Twist with Orange Butter
• Springy Sautéed Radishes with Snap Peas and Dill