Recently, I've noticed I've been pulling out my "fat" jeans more and more from the closet. Upon some self-reflection, I realized that I've put on some weight from the winter holidays, stress eating and Girl Scout cookie season. The dreaded trifecta. Ugh! Anyhow, rather than ignoring the problem and opting to stock my wardrobe with more comfy yoga pants with expandable waists, I decided I'm going to lose a few pounds. Now you can imagine there's no dirtier four-letter word to a food lover like myself than "diet." I hate limiting myself as to what I can and can't eat. This time, however, I decided to be a bit realistic- so I'm cutting out soda, junk food and my incessant snacking but I'm going to allow myself some small indulgences. Like these French Breakfast radishes I made for lunch yesterday. I used a wee bit of butter but on the whole they're pretty healthy. Radishes are one of the most nutritious root vegetables. They're low in calories, rich in Vitamin C and they are also a good source of anti-oxidants, electrolytes, minerals, sulphoraphane and dietary fiber. Now French Breakfast radishes are much less spicy/peppery than other varieties so they're great for eating raw or sautéing...to be honest, I'm not sure why they're called "breakfast radishes" as they're not specifically known for being eaten at breakfast in France or anywhere else. They're easy to spot though. They're on the smaller side, shaped a bit like a slender finger; the tops of these dainty radishes are usually a pretty fuchsia-pink color which eventually fades into white towards the tips. Anyhow, sautéed in a tiny bit of butter, olive oil and garlic- these delicate radishes along with their leafy greens are delicious! A perfect afternoon lunch or dinner side dish.
By the way, a word of advice- never, ever tell your significant other you're dieting. This is what will inevitably happen:
Sautéed French Breakfast Radishes
1 bunch French Breakfast radishes, with greens attached
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1-2 cloves of fresh garlic, minced
sea salt and fresh ground pepper, to taste
1. Wash and dry your radishes. Remove the greens. Quarter the radishes. You can tear the greens into bite-sized pieces if you wish.
2. Heat the butter and oil in a skillet over medium-high heat. Add the radishes and sauté until they become crisp-tender and slightly translucent. Add the garlic. Cook until fragrant. Add the greens. Cook until they become soft.
3. Remove from heat. Season with sea salt and fresh ground pepper. Serve warm.