Sautéed Radishes & Spring Greens with Spicy Tahini Sauce

This version includes mustard and turnip greens, radishes and a couple Hakurei turnips.

Radishes are delicious sautéed, braised, or roasted. If they’re a little on the spicy side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens (radish tops, mustard greens, turnip or beet greens, mizuna) in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.

Serves 4

  • 1 tablespoon olive oil

  • 1 bunch radishes, trimmed and halved or quartered if large. Reserve greens if fresh and lively looking and roughly chop

  • 1 bunch mustard greens (or turnip greens, etc. see headnote), washed and chopped

  • Salt, to taste

  • Olive oil to finish and possibly squeeze of lemon or splash of vinegar but taste first

 Heat oil in a heavy skillet over medium-high heat. Add radishes and few pinches salt and sauté, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Sauté until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.

Spicy Tahini Sauce

  • 1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.

  • 3 tablespoons tahini

  • Juice of 1 lime or small lemon or 2 tablespoons rice vinegar

  • 2 tablespoons water, more as needed to get proper consistency

  • Salt, to taste

Combine all ingredients and you have a sauce!