Radishes are a root vegetable and have many health benefits, being rich in minerals, vitamin C, electrolytes dietary fiber and are a low fat and cholesterol-free veggie. Fresh radishes have been used in Chinese cooking for centuries and there are many varieties available. Taking a trip to an Asian market you will find other varieties with which you can substitute here. In this recipe, I have used the more common Red Globe variety which can be found in your grocery store.

Growing up, my mum would regularly slice radishes into our salad at dinner time and they weren’t a big hit with me back then and I thought that is the way they were supposed to be eaten. Raw and in a salad. I am so glad I saw the light! Radishes are not everyone's cup of tea with their peppery taste, but my recipe for Sauteed Radishes with Green Tops and Spinach recipe will make you a convert.

The peppery taste diminishes when they are cooked, and combined with the green tops from the radishes along with spinach, garlic and onions added to the mix makes this a very healthy, nutritious and deliciously yummy side dish which is vegetarian friendly. You can always omit the butter here. This recipe is wonderful served immediately - and great cold too! One of my 11 year old girls nearly ate the whole bowl!



Ingredients

3 tbsp. olive oil
2 tbsp. butter
1 heavy cup sweet onion, diced
3 cloves fresh garlic, chopped
2 bunches of radishes with tops (like the size pictured)
3 cups fresh spinach leaves, roughly chopped
Kosher salt and ground black pepper to taste

Method


1. First, remove the green tops from the bunch of radishes and discard any yellowed leaves. Wash the leaves and the radishes. Slice the radishes into approximately 1/4 inch slices (this doesn't have to be exact) and roughly chop the green tops. Set aside.

2. Heat the oil and butter in a large skillet over a medium high heat, until the foam starts to subside from the butter. Add the onions and garlic and cook, stirring occasionally for 5 minutes. Reduce the heat a little to medium and add the sliced radishes. Sprinkle with pepper and a couple of pinches of kosher salt. Cook, stirring occasionally for approximately 8 minutes or until the radishes become tender.

3. Add the green tops and spinach to the pan and stir until they are wilted, about 2 minutes. Combine and cook for 1 minute more. Add more salt and pepper to your liking. Serve warm or cold as a side dish. Serves 4 – 6.