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.
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
Est. added sugars 0g
How to Make It
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.