Spring Radish and Cilantro Sauté
Green garlic are the tender, curly shoots that sprout from garlic bulbs in early spring, and it’s in full force at the same time as cool-season cilantro. This is a great side dish with poached, steamed or grilled fish.
Ingredients
2 super-fresh bunches red radishes (with green tops attached)
1 ½ Tbsp. butter
1 ½ Tbsp. chopped green garlic leaves
2 Tbsp. chopped cilantro
Salt and pepper
Directions
Rinse radish bunches well. Cut off upper leaves and coarsely chop them. Cut off remaining green leaves and stalks (nibble on these or compost them). Trim and quarter the bulbs (or halve them if they’re small).
Heat butter in a large skillet over medium-high flame. Add radish bulbs and cook, stirring often, 2 minutes. Stir in radish greens and green garlic. Cook until wilted, another 1 to 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve immediately.
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