Roasted Radishes

I got these radishes at the farmer's market, grown by Mrs.Kruse of Columbia IL, and many St Louis area chefs and foodie types will know her. Her vegetables, herbs, and flowers are always just beautiful. The radish greens just seemd too fresh and healthy to pitch, so I began searching the web for radish green recipes-there aren't many. Last Spring when I was making the gumbo z'herbs I read Leah Chase's recipe (She is the remarkable chef/owner of Dookie Chase in NOLA)

and she used radish greens in her soup mix, before that I never considered eating radish greens.

I came across a recipe from St Louis's chef Gerard Craft of Niche restaurant, published in Food and Wine magazine. Chef Craft is a wunderkind guy who is garnering all sorts of awards and acclamations for his food. Sadly, since I work the nights he is open, I haven't been able to eat there yet, but absolutely everyone I've talked to really admires it.

I think the colors of these radishes are also lovely and unusual. The lavendar radishes were quite sweet, the red ones were the hottest. The greens were bitter, but tamed by the lemon juice and butter.

So Here is Chef Craft's recipe (not exactly word for word, but in spirit)

One bunch of radishes with greens attached

2 Tablespoons olive oil

2 Tablespoons butter

1/2 cup fresh lemon juice, divided

Detach the greens from the radishes and thoroughtly clean the radishes and the greens.

Quarter the radishes and lightly brown them in an ovenproof skillet with the olive oil, place the radishes in a preheated 400 degree oven for 15 minutes.

When the radishes are tender, add 1/4 cup lemon juice to the pan, season with salt and pepper, reserve while the greens cook.

In the skillet, wilt the radish greens, season with salt pepper, add the remaining lemon juice and butter.

I served the radishes over the greens.