Radishes are part of the mustard family, so cooking them with some popped mustard seeds doubles-down on the hot flavor they can both have even as cooking them tempers that “hotness.”
This recipe works with any small radishes, but it’s best when you have fresh, vibrant spring radishes with gorgeous, healthy greens that are also worthy of being cooked and served.
When you have fresh radishes with vibrant greens, give them a turn in a hot pan for a fun way to serve these spring favorites.Photo: Erin Scott
- 1 bunch radishes about 8
- 2 teaspoons canola or vegetable oil
- 1/2 teaspoons brown mustard seeds
- Flaked sea salt to taste
- Fresh cilantro for garnish optional
- Clean clean clean the whole radishes, trimming off and discarding any yellowed or wilted leaves, as well as any unruly root ends (they look cool, but will remain tough even when cooked). Really clean the radishes. Really. Put the radishes, greens and all, in a large bowl of cool water. Swish them around to loosen any dirt and grit. Lift the radishes out of the water (don’t pour them out and dump all that dirt back on them!); repeat until the water in the bowl is clear.
- Cut the radishes in half or quarters lengthwise, keeping a stem or two of leaves attached to as many radishes sections as possible.
- Heat a large wide pot or wok over high heat, add the oil and swirl to coat the pan. Add the mustard seeds, cover, and let sizzle until they pop, about 1 minute.
- Add the radishes and cook, stirring frequently, until the greens wilt and the radishes get just a bit tender, about 8 minutes.
- Transfer the radishes to a serving platter and sprinkle with flaked sea salt to taste. Serve hot or warm.
If you happen to get a bunch of radishes with wilted or otherwise unappetizing greens, trim them off and cook the radishes all on their own.
Calories: 23kcal | Carbohydrates: 0g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Sugar: 0g