Radish (or other) greens in lemon cream sauce

  • Greens from several radishes (enough to overfill the frying pan)
  • 1 small onion
  • ~2 tbsp butter
  • ~1/4 cup cream
  • ~3tbsp lemon juice
  • ~1/4 cup of water or broth

Saute the onion in butter for ~2 min (no browning), add some salt and pepper.

Add the greens, saute until welted, ~3min

Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.

Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.

 

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