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–+ servings

Radishes in Browned Butter & Lemon

This is one of those recipes that just makes radishes feel exciting again. They get soft and buttery in the pan, a little nutty from the browned butter, and the greens crisp up into the best salty little chips you will want to steal straight from the skillet. I love these with eggs and toast in the morning, but they also work really well as a simple side for dinner when you want something green but not...boring.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4

Equipment

Ingredients

  • 1 pound breakfast radishes
  • 4 tablespoons salted butter, divided
  • 1/4 teaspoon lemon zest
  • 1/2 lemon, for juicing (or 1 tablespoon + 2 teaspoons lemon juice)
  • Flaky salt, to taste

Instructions 

  1. Wash 1 pound of breakfast radishes well, halve them lengthwise, aiming to keep the greens intact. (If you lose a few, it's totally fine).
  2. Set a medium pan over medium-low heat. Add 2 tablespoons of salted butter and let the butter fully melt. In batches of about 4-5 radish halves, add the radishes cut-side-down, press the greens into the butter so everything is making contact with the surface of the pan.
  3. If you are nervous, set a timer for 2 minutes and 30 seconds. Let the radishes sizzle in the butter, then flip them over to let them fry for another 30-60 seconds. The greens should look darkened and crisp, but not brown. The radishes should look lightly browned. Transfer these to a plate.
  4. About halfway through your batches you should see that there is not longer that much butter in the pan. This is a good thing! Add another 2 tablespoons of salted butter and continue the pan-frying.
  5. When all the radishes have cooked, top them with the 1/4 teaspoon of lemon zest and squeeze over the lemon juice.
  6. Sprinkle with a generous pinch of flaky salt, and serve!
Serving: 0.25lbCalories: 125kcalCarbohydrates: 6gProtein: 1gFat: 11g