Skip to main content
Voraciously
Cooking tips and recipes, plus food news and views.
The Washington PostDemocracy Dies in Darkness

A buttery braise sweetens radishes and melts their greens

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Butter-Braised Radishes and Radish Greens With Farro
Active time:25 mins
Total time:40 mins
Servings:4
Active time:25 mins
Total time:40 mins
Servings:4
Placeholder while article actions load

Heat mellows the bite of radishes, turning them a little sweeter. This dish combines them with their own greens plus grains and a balsamic drizzle.

Root to leaf and seed to skin: Cut waste and boost flavor with recipes that use the whole vegetable

Make Ahead: The farro can be cooked and refrigerated for up to 1 week or frozen for up to 3 months before use.

Storage: The finished dish can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost and rewarm on the stove top or microwave, or serve at room temperature.

Scale and get a printer-friendly version of the recipe here.


Ingredients

  • 1 cup (about 7 ounces) farro, rinsed
  • 1 pound radishes with greens
  • 2 tablespoons unsalted butter (may substitute vegan butter, such as Miyoko’s or Earth Balance)
  • 1/2 cup vegetable broth or water
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 1 to 2 tablespoons chopped fresh parsley leaves

Step 1

Bring a large saucepan of salted water to the boil. Add the farro, reduce the heat to a simmer and cook until the farro is tender but still pleasantly chewy, about 30 minutes. Drain the farro, cover, and keep warm over low heat.

Step 2

While the farro is simmering, trim the greens from the radishes. Rinse the radishes, and wash and dry the greens. Coarsely chop the greens and cut the radishes in half.


Step 3

In a large saute pan over medium-high heat, melt the butter. Add the radishes in a single layer, cut sides down, and cook, undisturbed, until the bottoms start to brown, 4 to 5 minutes. Stir, then add the broth, salt and pepper, and bring to a boil. Reduce the heat so the liquid is at a simmer, cover, and cook until the radishes are tender, 12 to 15 minutes.

Step 4

Uncover, return the heat to medium-high, and stir in the radish greens. Cook until they wilt and the liquid reduces slightly, 2 to 3 minutes. Turn off the heat, add the farro and toss to combine.


Step 5

Drizzle with the vinegar, sprinkle with the feta and parsley, and serve warm.


Nutrition Information

Calories: 300; Total Fat: 11 g; Saturated Fat: 6 g; Cholesterol: 32 mg; Sodium: 557 mg; Carbohydrates: 42 g; Dietary Fiber: 5 g; Sugar: 4 g; Protein: 9 g.


Adapted from “The No-Waste Vegetable Cookbook” by Linda Ly (Harvard Common Press, 2021).

Tested by Joe Yonan; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

Browse our Recipe Finder for more than 9,300 Post-tested recipes at washingtonpost.com/recipes.

Loading...