So I got this one via Farmer John’s Cookbook, a regular standby of mine — the recipe calls for arugula rather than chard, but I followed the recommendation to add a touch of mustard towards the end for bite. Pretty much just chop and cook the radishes first, move them to another bowl, add the greens for a couple of minutes until they wilt, add the radishes back along with fresh lemon juice, stir and serve. Can’t beat that!
April 15, 2011 at 11:13 am
I have never though to sautee radishes…I am going to have to try that!
April 15, 2011 at 11:24 am
Cool! Hope it turns out well for you!