Sauteed Whole Radishes

1. 1

   Trim any wilted or discolored leaves from the radishes, but leave the healthy leaves attached.

2. 2

   Wash the radishes in plenty of cold water, swishing them gently to remove all the sand and grit from between the leaves.

3. 3

   Drain them in a colander.

4. 4

   Trim the root tip and make a cut into the root end about halfway up to the leaves.

5. 5

   Dont cut the radishes in half.

6. 6

   Heat the oil in a large skillet over medium heat.

7. 7

   Whack the garlic cloves with the side of a knife and toss them into the oil.

8. 8

   Cook, shaking the pan, until golden, about 2 minutes.

9. 9

   Carefully add the radishes to the panthey may splatterand cook, turning, until the leaves are wilted, about 3 minutes.

10. 10

    Pour in the stock, season lightly with salt and pepper, and cover the pan.

11. 11

    Cook until the radishes are tender but firm, about 4 minutes.

12. 12

    Remove the cover and boil until the liquid is almost completely evaporated, about 1 minute.

13. 13

    Taste and season with additional salt and pepper if you like.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.