Jennifer Causey
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 4

This dish uses the radish and turnip greens, too. (Or you can sub in mustard greens.)

How to Make It

Step 1

Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters.

Step 2

Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Sauté, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately.

Also appeared in: Health, May, 2016

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