Description
Delicious and simple Brown Butter Radishes sautéed with lemon juice and fresh radish greens, creating a perfect balance of nutty, tangy, and fresh flavors. This quick side dish highlights the natural sweetness of radishes enhanced by browned butter and vibrant lemon zest.
Ingredients
Scale
Ingredients
- 2 tablespoons butter
- 2 bunches of radishes, with their greens
- Juice of one lemon
- Zest of one lemon
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Butter: Heat a large cast-iron skillet or frying pan over medium-high heat and add the butter. Cook the butter until it is browned, approximately three minutes, developing a nutty aroma and rich golden color.
- Prepare Radishes and Greens: While the butter is browning, halve the radishes and thoroughly rinse the radish greens to remove any grit or dirt, ensuring cleanliness and freshness.
- Sauté the Radishes: Add the halved radishes to the pan with the browned butter and sauté for about 10 minutes. Flip the radishes frequently to cook all sides evenly and achieve a tender texture with slight caramelization.
- Add Lemon Juice: Pour the lemon juice into the pan carefully as it will steam and sputter. Stir the radishes constantly for about 10 seconds to incorporate the lemon flavor and deglaze the pan.
- Cook the Radish Greens: Add the rinsed radish greens to the pan and cook for approximately 30 seconds until they are just wilted and bright green, blending their fresh flavor with the browned butter and lemon.
- Season and Serve: Immediately season the dish with salt and pepper to taste. Sprinkle the lemon zest over the radishes and greens to add a fresh, zesty finishing touch. Serve warm for best flavor.
Notes
- Be careful when adding lemon juice to the hot pan; it may steam and splatter.
- Make sure to rinse the radish greens thoroughly as they can hold dirt and grit.
- Use a cast-iron skillet for the best heat distribution and browning effect on the butter and radishes.
- This dish pairs well as a light side to roasted meats or as part of a spring vegetable medley.
- For a vegan version, substitute butter with olive oil or vegan butter.
