Sauteed Radishes and Watercress

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
  • 2 1/2 tablespoons unsalted butter
  • 1 teaspoon salt (preferably sea salt)
  • 2 garlic cloves, minced
  • 4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)
Directions
  • Trim radishes and cut lengthwise into 1/2-inch wedges.

  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

  • Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.


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