Radishes are unruly little creatures! Maybe they they could use a little grooming assistance with a flat iron and some frizz-ease, but that’s no reason to turn down a radish. Radishes have always been the bench warmers of the root vegetable team, but now it’s time to play them. No better court than a skillet full of mustard or collard greens.
Braising is a fancy technical term which infers both Sauteeing and Steaming. So basically you brown something at a very high heat and then you add liquid and cover and allow the resulting steam to further cook. So I guess it’s like laying out in the sun with tanning oil, and then going into a sauna. :)
Braised Greens with Radishes
2 Tablespoons extra-virgin olive oil
1/2 small sweet onion, sliced in rings
2 cloves garlic, thinly sliced
1 bunch collard greens or mustard greens
1 cup coarsely chopped cabbage (loosely packed) (optional)
1 scant cup radishes
1/4 cup sherry vinegar
1 teaspoon lemon zest
salt and fresh ground pepper
1. Trim the tough stems from the collard greens by folding each leaf lengthwise and then removing the stem in one simple angled cut. Stack all of the cut leaves together and cut into approximately one inch squares.
2. Remove the tops and the tails from the radishes.
3. Heat olive oil in a deep and wide skillet or saucepan on medium-high heat. Add onion and garlic slices and cook for 3 minutes. Stir frequently to keep them from burning. Add radishes and cook for 3 more minutes. Then add chopped greens, chopped cabbage, sherry, and 1/4 cup water. Stir quickly until greens are coated well and then cover immediately.
4. Cook for 5-7 minutes or until greens are wilted and very dark, stirring once or twice if needed. Uncover and season with salt, pepper, and lemon zest.
*Alternate option: You can serve a poached egg on top of the braised greens which make a nice presentation…
(Maybe the radishes make it to the egg after all!)