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Sautéed Black Radish with Chard


1 bunch greens like chard or kale, ribs removed and coarsely chopped
1 pound black radishes, trimmed and cut lengthwise into 1/4-inch wedges
2 tablespoons unsalted butter
1/2 teaspoon salt
1 spring onion, white and green parts diced, divided
1 garlic clove, minced
Pepper to taste


  1. Heat 1 tablespoon butter in a 12-inch heavy skillet over medium high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 8 minutes. Transfer to a platter and keep warm, loosely covered.
  2. Sauté the white part of the onion in remaining tablespoon butter in the same skillet over medium high heat, stirring for about 3 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add greens and sauté, stirring, until wilted, about 3-5 minutes.
  5. Return radish wedges to skillet and stir in green parts of onion. Turn off heat, season with salt and pepper and serve.