Braised Radishes & Greens

A Jerry James Stone Recipe


Green, Red, Side Dish


  • 1 ½ lb CA Grown Radishes, about 3 bunches
  • 2 cup CA Grown radish greens
  • 2 cloves CA Grown garlic, minced
  • 1 CA Grown shallot, diced
  • 2 tbsp butter, unsalted
  • 1 cup vegetable broth, low sodium
  • ½ tsp sea salt
Jump to instructions
Yields 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.
  • Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.
  • Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.
  • Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.
  • If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche -- a parchment paper lid -- but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.
  • Cook radishes, stirring once or twice, for about 12 minutes until fork tender.
  • Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.
  • This dish can easily be made vegan. Replace the butter with oil.
    Braised Radishes & Greens Recipe