Remember Those Radishes?

Remember those radishes I got from my CSA?  Well I ate one raw, and was again reminded that I really don't like to eat radishes.  I discovered that you can cook them in various ways (sauté, boil, steam, roast, etc.) and it removes their characteristic bite.  Some folks might think this removes the reason to eat a radish in the first place, but I'm glad to have found a way I can eat them.  It's better than a slow death by rotting in the vegetable bin!  You'll find the first recipe I tried below.  If my farmer shows up with more radishes on Thursday there's another recipe I have in mind.  This one worked out pretty well, though.

Butter-Braised Radishes with Their Greens

Adapted from The Flexitarian Table

1 large bunch of radishes
3 T butter
1 tsp brown sugar
1/2 tsp sea salt
1 T white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg.

Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes.  Wash greens and chop very coarsely. (I accidentally neglected the latter part of that! I do think it would bet better with the greens chopped slightly, otherwise they come out rather stringy).  Cut larger radishes in half or even quarters, if necessary, to achieve uniform size.

In a medium saucepan (I think I used about a 7-inch one, after first starting with something way too big [see photo]) melt the butter, brown sugar and salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are slightly cooked (so they can be pierced with little pressure with a knife but not mushy), about 3-5 minutes.

Place greens over the radishes, cover pan, and simmer gently until greens are emerald color and tender, about 5 minutes.  Remove greens and radishes and transfer to a bowl.  (It's good to get as much liquid out of the greens if possible, placing them on paper towels or draining them in a colander.  Just don't discard the liquid!)

Add vinegar, pepper, and nutmeg to the pan liquid and boil uncovered until it becomes syrupy, about 5 minutes (They originally said two minutes, but that was certainly not long enough.  I was never pleased with the consistency and might even use some cornstarch next time to artificially thicken it). Season to taste with salt and/or sugar.  Coat the radishes and greens with the sauce and serve.