Roasted Radishes with Wilted Radish Greens

     I never thought I liked radishes.  But then, I had only ever had the ones from the store.  Fresh radishes, right from the garden are a completely different thing altogether.  But even if you don't like fresh spring radishes, you have to give these a try.  Roasted they are yet a completely different version of themselves.  The peppery bite almost disappears and their sweetness  shines through.

    It used to be that I would only use the root part of these kinds of vegetables.  Then I learned the fun things you can do with beet greens.  Now I look forward to the greens as much as the vegetables themselves.  In fact, Matt loves beet greens but will only eat the obligatory one beet a year in order to prove to himself that he still doesn't like them.  He happily plants them though so I will put the greens in things.  I don't have to get everything he does... good thing too, 'cause sometime he's a strange creature! ;-)

    So please, go to your farmer's market (or your backyard garden) and get some radishes.  Cut them up, add a little olive oil, salt and pepper and give them a quick roast.  Wilt the greens and add a little butter to finish them off (because you know butter makes everything better!) You could even get sassy and give them a quick squeeze of lemon.  But I prefer mine simple and just a bit salty.  MMM! You are going to love it!

Roasted Radishes

Ingredients:

about 15-20 radishes or just a nice size bunch of them

1 T olive oil

salt and pepper to taste

greens from the radishes, stems removed and very roughly chopped

1 T butter

1. Preheat the oven to 400 F.
2. Cut small radishes in half and bigger ones in quarters.  Toss with olive oil, salt and pepper and place in cast iron skillet or other oven safe skillet.
3. Roast for about 20 minutes, stirring (or just giving the pan a couple good shakes) half way through. They should be fork tender when you remove them.
4. Place them on stove and top with chopped greens.  Cook over medium if needed to wilt the greens.  Finish at the last minute by melting butter over the radishes and a sprinkle of sea salt.