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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Well, I have to say that I've always loved radishes, so, when I saw this recipe, I had to try it. It was unbelievably good! I ate all of it for my main course dinner tonight. Those of you with a lot more restraint might serve it as an appetizer along with something else. Read more . This recipe is from the incredibly awesome book All About Braising by Molly Stevens. Ingredients:
2 bunches small radishes ( 2 dozen or about 1 lb.) |
1-1/2 - 2 cups loosely packed spinach leaves |
2 tbsp. unsalted butter |
1/3 cup chicken stock (or water) |
large pinch of sugar |
coarse salt and freshly-ground black pepper |
Directions:
1. Trim the radishes (stems and tails), cut any big ones in half, soak in cold water for 15 minutes or so to dislodge any dirt.
2. Put the radishes in a medium skillet (10-inch) that will hold them in a single layer.
3. Add the butter, stock or water, sugar, salt and pepper to taste.
4. Bring to a simmer over medium heat, cover, reduce the heat, and braise at a low simmer until the radishes are easily pierced with a knife, 20 to 25 minutes.
5. Remove the lid, shake the pan to roll the radishes around, and continue simmering until the liquid reduces to a glaze and coats the radishes, another 5 minutes or so. Halfway through the 5 minutes, add the spinach leaves and stir to coat them and let them wilt. Taste a radish for salt and pepper. Serve warm.
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