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Warm Buttered Radish and Edamame Salad

Photo: Jennifer Causey
Yield

Serves 2 (serving size: about 1/2 cup)

Radishes are so much more than a salad garnish. They lose their pepperiness once sautéed and turn a faint rosy pink. For a boost of protein, we contrast the radishes with edamame, a great alternative to frozen green peas.  

Ingredients

  • 1 1/2 tablespoons unsalted butter
  • 1 cup radishes, quartered
  • 1/2 cup frozen shelled edamame, thawed
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 139
  • fat 10.2 g
  • satfat 5.5 g
  • monofat 2.2 g
  • polyfat 0.4 g
  • protein 5 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 23 mg
  • iron 1 mg
  • sodium 164 mg
  • calcium 49 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Melt butter in a medium skillet over medium-high. Add radishes; sauté 4 minutes or until tender. Add edamame; cook 1 minute. Stir in chopped chives, salt, and black pepper.