Sauteed Radishes and Watercress
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 711
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.