Sauteed Radishes with Sea Salt & Lime
Prep time
Cook time
Total time
This recipe is easily doubled, tripled or what have you.
Recipe type: Side Dish, Vegetables
Serves: 4 to 6 as a side
  • About 2 pounds of radishes, tops included
  • 2 - 3 tablespoons butter
  • freshly ground pepper
  • juice from about ½ of a large lime
  • sea salt, preferably Maldon
  1. Separate the greens from the radishes, and clean both well. It might take a few washes to get the greens clean as they tend to really hang on to grit.
  2. Pick out any yellowed or terribly tattered leaves, and trim out any larger stalks as they will be very tough. You can roughly chop them, or just leave whole. Set aside.
  3. Cut the radishes in half, unless they are very small. Larger ones may be cut in thirds or quarters.
  4. Melt a tablespoon of the butter in a large saute pan.
  5. When the butter is bubbling well, add the radishes to the pan, getting as many of the cut sides facing down as possible. Sprinkle with a few grinds of black pepper.
  6. When the first sides have some nice color, stir them to brown the other sides, and very lightly sprinkle with a bit of the sea salt - not too much, because you are going to finish them with more at the end.
  7. When the second sides are browned, and the radishes are getting somewhat soft, push them all to the edges of the pan, and melt a second tablespoon of butter in the center.
  8. Add the reserved greens, and use tongs to kind of toss them in the newly melted butter, then cook for about 4 to 5 minutes, occasionally tossing them a bit with the tongs to get them evenly cooked.
  9. Mix the radishes and greens together in the pan, sprinkle with some sea salt, and remove to a serving dish, lifting out with the tongs, to leave the pan juices behind.
  10. You can add the third tablespoon of butter at this point, or just go with what's left in the pan, and squeeze the fresh lime juice into the pan. Mix well, and drizzle over the radishes and greens.
  11. Finish the dish with a few more grains of sea salt.
  12. Serve hot, with extra salt and lime on the side, refrigerate leftovers
Recipe by The Creekside Cook at