Honey Braised Radishes From Tip to Tail

Radishes are a spring root veggie.

Word on the street is if you sign up for a Spring CSA, you’ll undoubtedly get millions of radishes in your veggie baskets. Don’t believe me? Ask Melissa at Clothes Make the Girl.

I figured that since you all are localvores and CSA-ers, that you’d want to know what to do with those radishes when you get them.

So I cooked some up for you.  Greens and all.Yep.

Don’t you hate wasting root veggie greens? I do. I usually end up saving them until they rot in my fridge because I’m not sure what to do with them. That’s one of the reasons I love this recipe. It uses the entire radish. From tip to tail.

Honey-Braised Radishes ‘N’ Greens

(from the Burlington Freepress: Best Newspaper on the Planet)


2 bunches of radishes (about 20)

1 Tbsp butter

1 shallot, thinly sliced

1/4 cup chicken broth (I used organic and free range)

1 tsp raw honey

Sea salt & pepper


  1. Before you wash the radishes, cut the roots from their stems, leaving a little tuft of green. ( I don’t know why, but that’s what the original recipe said to do.) Set the greens aside for later. Cut off the root end of the radish and wash them. Once they’re clean, slice them in half.
  2. Rinse the greens and spin them dry in a salad spinner. Set them aside again for even later.
  3. Heat the butter in a medium-sized sauce pan over medium heat. Slice the shallot thinly, and add to the pan, cooking until translucent.
  4. Add the broth, radishes and honey to the pan, and cook until radishes are soft, but not squishy. This may take some time depending on the size of the radishes. Mine were pretty big, so this step took about 10 minutes.  Season the radishes with salt and pepper.
  5. Remove the radishes and put them in a covered dish to stay warm.
  6. Put your pan back on the flame, and add the greens and a splash of chicken broth. Cook covered until the greens are wilted.
  7. Serve the radishes on top of the greens and voila!

Our radishes accompanied some delicious bacon wrapped scallops.

I love recipes that use the whole vegetable. It breaks my heart to waste leafy green things.

Do you have any recipes for roots and greens? What’s your favorite way to use the whole veggie?

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