One-Pot Wonders

Pan-Braised Radishes and Greens

June 24, 2014
4 Ratings
  • Serves 4
Author Notes

Pan braising mellows a radish's spice and changes its texture, making it tender and moist, almost beet-like in nature. This recipe is inspired by a recipe in Deborah Madison's The New Vegetarian Cooking for Everyone. The overall flavors are simple, and lots of chopped tarragon and a splash of vinegar at the end give this cooked dish a lovely brightness. —Alexandra Stafford

What You'll Need
  • 2 large bunches radishes and their greens
  • 1 shallot
  • 4 teaspoons butter, or more or less, divided
  • Kosher salt and pepper to taste
  • Water
  • 1 bunch fresh tarragon
  • Splash Vinegar (optional)
  1. Trim the greens from the radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half. Note: Quarter larger radishes; leave small ones whole.
  2. Mince the shallot. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so -- you don't need any color here. Add radishes to the pan and season with a pinch of salt and pepper. Pour in water to almost cover the radishes -- the top surfaces should be peeking out a bit. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes depending on the size of the radishes. Remove the lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Use tongs to stir them a bit. Transfer greens and radishes to a large mixing bowl leaving juices remaining in pan.
  3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
  4. Finely chop the tarragon and add it to the bowl. Pour reduced juices overtop and toss to coat. Taste. Add more salt and pepper if necessary. Add just the smallest sprinkling of vinegar for a touch of brightness if necessary. Transfer greens and radishes to serving platter.

See what other Food52ers are saying.

  • Seth Traver
    Seth Traver
  • Melanie Arabsky Ledger
    Melanie Arabsky Ledger
  • Alexandra Stafford
    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

5 Reviews

Seth T. January 6, 2016
I'm trying this tomorrow, just got a lovely haul of radishes. Oven roasting radishes has a similar mellowing affect as well and I always love those!
Alexandra S. January 6, 2016
Wonderful! Can't wait to hear how they turn out.
Seth T. January 9, 2016
I had to make a few modifications, my last shallot was bad so I went with onion and garlic instead and only had dry tarragon, but this still came out phenomenal. Braising gives a wonderfully unique flavor to the radishes and the finishing touch of tarragon and red wine vinegar is just as inspired flavor combination that I will certainly be playing with more. So much thanks for what I already know will be a staple side dish!!!
Alexandra S. January 9, 2016
So happy to hear this, Seth! Thanks for reporting back. This recipe became a staple for me when I joined a CSA and was constantly bombarded by radishes.
Melanie A. July 27, 2015
Wow extremely impressive and a great way to save radishes that have gone elderly in the garden!