Sautéed
Radishes & Greens
1½ lb. radishes
and greens
2 tbsp. minced
garlic (2-3 cloves)
½ cup chicken
broth
2 tbsp. butter
1½ tsp. chopped
onion flakes
1½ tsp. rosemary
leaves
Salt, pepper &
vinegar
Remove radishes
from greens. Slice both ends. Remove stems from greens and soak in salt water
for one hour. Cut radishes in quarters.
Melt butter in large skillet and sauté garlic for 5 minutes. Add
radishes, chicken broth, onion flakes, and rosemary leaves. Cover and simmer over low-medium heat for
40-45 minutes, stirring frequently.
Meanwhile, bring a
pot of water to a boil and add the radish greens. Cook for about 30 minutes.
Drain and add greens to skillet with radishes.
Serve with salt, pepper, more butter and vinegar.
© Crackerberries 2014
