Radishes in Olive oil and Lemon
Radishes in Olive oil and Lemon –phase 1-4, serves 4
As adapted from Cooking Light
3 cups radishes, halved lengthwise, with root and 1-inch stem left on
1 tbsp olive oil
1/2 tsp grated lemon rind
2 tsp fresh lemon juice
1/4 tsp sea salt
1 cup torn radish leaves
1/4 tsp freshly ground black pepper
Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
Heat olive oil in a medium skillet over medium heat. Add radishes to pan; sauté 4-5 minutes. Add rind, juice, and sea salt; cook 2 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.