Sauteed Radishes with Orange Butter


Prep time: 
10 minutes
Cooking time: 
20 minutes


This recipe is designed for crowd - using 1Kg of radishes! Half the quantities or adjust appropriately to suit your radish needs.


  • 100 g smoked bacon, cut into 1-inch dice (optional)
  • 85 g unsalted butter
  • 1 K radishes with their greens, if attached. Quarter radishes lengthwise, greens coarsely chopped
  • Salt and freshly ground black pepper
  • 3 large shallots, thinly sliced
  • 1 tablespoon sugar
  • 230 ml freshly squeezed orange juice


  1. If using bacon, In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet.
  2. Add 30 grams of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl.
  3. Melt the remaining butter in the skillet. Add the radishes, shallots and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.


Other flavour variations for sautéed radishes:

Sauté radishes in extra-virgin olive oil with drained and chopped anchovies and olives and minced fresh rosemary.

Sauté radishes in vegetable oil with scallions, ginger and chiles; add a splash of Asian fish sauce and fresh lime juice.

Sauté radishes in olive oil with chopped roasted poblanos and cilantro.

Photo Credit: Jonny Hughes @jonny2love
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