Saute of Green Onions and Radish 4.000

Deb Lindsey for The Washington Post

Mar 25, 2015

This quick and easy side dish highlights ingredients that more often play supporting roles. The flavors come together in fresh, savory bites.

Most years, green onions, radishes and parsley are available at local farmers markets by early April.

Serve hot or at room temperature.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 pound green onions or scallions, trimmed and cut into 1/2-inch pieces
  • 1 pound small radishes, Easter egg or a red variety, trimmed and quartered
  • 1 cup coarsely chopped curly or flat-leaf parsley
  • 1/4 teaspoon kosher salt, or more as needed
  • 2 tablespoons fresh lemon juice


Heat 3 tablespoons of the oil in a large skillet over medium heat. Once the oil shimmers, stir in the garlic, green onions or scallions and the radishes; cook, stirring, for 4 to 5 minutes.

Reduce the heat to low; stir in all but a large pinch of the chopped parsley, plus the salt and the lemon juice. Cover and cook for 3 minutes, stirring occasionally, until all the ingredients are just softened.

To serve, spoon the mixture into a shallow bowl and drizzle with the remaining tablespoon of oil. Garnish with the reserved pinch of parsley. Serve hot or at room temperature.

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Recipe Source

Adapted from Tanya Tolchin at Jug Bay Market Garden in Upper Marlboro, Md.

Tested by Bonnie S. Benwick.

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