Buttery Asian Radishes with Their Greens

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Big white radishes stewed gently with their sharp greens become mild and juicy. Sweet carrot confetti forms, a crisp complement. The speedily assembled side dish suits quick-cooked seafood or meat. Use whichever type of large radish is available—moo, daikon, or lo bok. If greens are not attached, buy them separately. About 1 pound radish to ½ pound greens is a nice balance—but just about any proportion will be pleasing.


  • pounds large Asian radishes with greens
  • 1 tablespoon plus 1 to 2 teaspoons butter
  • ¼ cup water
  • ¼ teaspoon kosher salt
  • 1 or 2 medium carrots, minced (to make ½ cup)


    1. Separate radish tops and roots. Discard any yellowing leaves and heavy stalk bases. Rinse greens well in several changes of water. Chop quite fine. Peel radishes deeply (reserve peel for Spicy-Hot Radish-Skin Condiment with Orange Zest, following). Quarter lengthwise, then cut across into ½-inch slices.
    2. Combine radishes, greens, 1 tablespoon butter, the water, and salt in large skillet. Bring to a boil. Reduce heat, cover, and simmer until radishes are tender, about 10 minutes, stirring occasionally.
    3. Add minced carrots. Cook, tossing, to evaporate most liquid, if necessary (if mixture is particularly juicy, raise heat to cook quickly, so carrots will not lose their punctuating crunch). Taste for seasoning. Off heat, add remaining butter to taste.