Sauteed Radishes with Garlic

Have you missed me? I’m sorry I’ve been MIA for the past few days. It isn’t so much me, or a lack of cooking. You see, it’s my computer. It was, well… struck by lightning. Actually, our house was struck by lightning, which somehow fried my computer.

I know, what are the odds, right? So long story short, I’m working on getting it fixed, and I’ve been cooking, so as soon as I’m back up and running, you better hold on to your hats!  In the mean time, I’m borrowing hubby’s computer and it has me all turned around.  I’ve got some great recipes and pictures for you… on my computer.  In the mean time, will you settle for some radishes?

You know, radishes are funny things.  I’ve always liked them, because they seem so unexpected.  They look tame and tiny and cute, but they pack such a powerful, peppery bite.  This is what I love about them.  But I can appreciate that they’re not for everyone.  This only poses a problem at the very beginning of summer, when they are one of the few things at the farmers market that looks halfway decent.  And when I say halfway decent, I mean they are gorgeous.  You see, they seduced me.  And now the fridge is full of radishes, with only one radish-eating person in the house.  Actually, I should say, there was a fridge full of radishes.  Because I’ve finally found a way to make radishes a kindler, gentler vegetable.  Up until now, it truthfully did not occur to me to cook a radish.  But after my phenomenal experience with cooking cucumbers, I thought I’d give it a shot.  And I’m so glad that I did. 

These radishes were so simple that I thought I missed something.  You just saute them with a little butter and garlic, and then throw in the tops and everything.  Which makes me love this even more, because I’ll no longer have to waste the green, leafy tops that usually just get thrown in the trash.  Oh, and have I mentioned that radishes prepared this way are delicious?  Their peppery bite is definitely mellowed, but still playing around in the background, tempered by the nutty intensity of browned butter.  The red and white radishes are absolutely gorgeous, especially when paired with the dark green tops.  This would be a great way to prepare radishes when they’re not so gorgeous either- the sauteing is very forgiving to less-than-fresh radishes.  So I imagine they’d be great with winter radishes, as well.  The possibilities are endless….

adapted, barely, from Gourmet

2 bunches radishes with greens attached (1 lb)

1 1/2 tablespoons unsalted butter

1/2 teaspoon salt (preferably sea salt)

1 garlic clove, minced

2 tablespoons chopped fresh chives

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

Heat 1  tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

Return radish wedges to skillet and stir in chives.