Pan-Roasted Radishes with Italian-Style Greens Recipe | Vegetarian Times Skip to main content

Pan-Roasted Radishes with Italian-Style Greens

Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. If your radish greens look bug-eaten or browned, substitute watercress or arugula in the recipe.

Ingredients: 

Ingredients: 

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½ cup thinly sliced dried Mission figs
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2 Tbs. olive oil, divided
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2 cups trimmed radishes, halved or quartered (10 oz.)
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8 cups baby spinach and
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4 cups radish greens
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¼ cup pine nuts
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¼ cup chopped black oil-cured olives, optional
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2 tsp. balsamic vinegar, plus more to taste

Instructions: 

1. Place figs in small bowl, and cover with boiling water. Plump 5 minutes, then drain, and set aside.

2. Meanwhile, heat 1 Tbs. oil in large skillet over medium-high heat. Add radishes, cover, and cook 3 minutes, or until browned on one side (do not stir). Shake pan, and cook, uncovered, 3 to 4 minutes more, or until radishes are just tender. Transfer to bowl, and season with salt, if desired. Set aside.

3. Return skillet to heat, and add remaining 1 Tbs. oil. Add spinach and radish greens, and cook 2 minutes, or until barely wilted, turning with tongs. Add pine nuts, figs, olives (if using), and radishes. Cover, and cook 3 minutes more, or until greens are tender and radishes are heated through. Transfer to serving bowl, and drizzle with balsamic vinegar.

Nutrition Information: 

Calories: 
136
Protein: 
3 g
Total Fat: 
9 g
Saturated Fat: 
<1 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
94 mg
Fiber: 
4 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

Beware! There's no way preparing this recipe as described results in a lovely bright green fresh looking spinach like the photo! I am very disappointed - I've made it twice to be certain there wasn't something wrong with my technique. Today I didn't cook it for the final, covered, 3 minutes, even on a low heat, because it would have gone beyond wilted. Even though I stopped before that final step I still have dark, very wilted greens. So this photo must have been taken at the beginning of step 3. If you want something that looks like the photo you won't get it, rather you will have a dark, very wilted dish.That said, the flavors are appealing.

This was deliscious! The greens I used on hand were spinach, baby kale and arugula. I didnt have any figs so I used prunes. My husband and I devoured the whole thing. This ones a keeper!

It's not the recipe I am looking for. The dressing of the one I am looking for was so incredible, but I cannot remember what it contained beyond Dijon style mustard and honey. The pine nuts were dry roasted in a skillet. All I can say is, it was an unforgettable salad, but unfortunately I do not have the magazine.

Just made this tonight and it was delicious! The greens were more wilted than in the picture but were still delicious. I look forward to making this again!

Can we use walnuts instead? How about raw sunflower seeds. Sadly I do not use pine nuts anymore. They are imported from China (sorry but no hygienic standards or controls, or lead......that's why. It does look delicious &amp; I will try it too!!