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

Robin Bashinsky
Also appeared in: Health, May, 2016


Ingredient Checklist


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

  • 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.

Nutrition Facts

127 calories; fat 10g; saturated fat 4g; cholesterol 15mg; fiber 4g; protein 2g; carbohydrates 10g; sodium 333mg; iron 1mg; calcium 98mg.