Braised Spring Radishes

Radishes are more often than not treated as a garnish rather than the main deal in a given dish, but this light, lovely recipe that features fresh mint can make them the star of any table. And being West Coasters, lucky us, fresh mint is already appearing in many gardens and indoor pots!


2 large bunches of spring radishes
1 red onion
3 cloves garlic
1 cup of sweet mint
2 tbsps of olive oil
1/2 cup rice vinegar
1/2 cup water
Salt and pepper


Rinse radishes and cut off tops and root ends. Slice in half. Dice onion, finely chop mint and garlic.

Place a heavy skillet over medium heat, pour in olive oil. Add the onion and garlic, stir until the onion is translucent. Place the radishes in skillet, cut side down. Cook until the bottoms of the radishes are slightly browned and then add rice vinegar and water. Turn heat down, put on lid and let simmer for 10 minutes. Remove lid, turn heat up and stir until extra liquid is gone.

Add the mint and stir - cook just until mint is wilted. Season with salt and pepper. Enjoy!