Confit of radishes with their greens

Serves: Six


  • 2 bunches radishes with their greens
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon espelette peppers (or pinch of chili flakes)
  • Salt and freshly ground pepper


Cut leaves from radishes and wash really well, then reserve. Cut radishes in half or quarters if large.

Melt oil and butter in a skillet over medium heat. Add radishes and peppers, season with salt and pepper and sauté for 2 minutes. Cover, turn heat to low and cook another 3 minutes. Add radish tops, cover again and cook for 2 minutes more or until radishes are tender and leaves are wilted. Uncover, turn heat to medium and cook 1 minute longer or until cooking liquids just coat radishes. Adjust seasoning if necessary.