Braised Radishes

  • Yield: 2-4 servings


2tablespoons unsalted butter
1bunch radishes, greens removed and reserved
1/2cup chicken stock or canned low-sodium chicken broth
-- salt and freshly ground pepper
1tablespoon chopped fresh herbs, such as chervil, chives or tarragon


  1. Heat butter in a large skillet over medium heat.  Add radishes, stock and season with salt and pepper. Bring to a boil. Reduce heat to low, and cover.  Cook until tender, about 20 minutes.  Towards the end of cooking, add greens. 
  2. Garnish with herbs and toss gently to combine.  Serve warm.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved