Roasted Radishes and Greens
2 bunches medium radishes (from Rolling Hills Farm and Promised Land Natural Farm
1 bunch of greens, chopped (spinach from Milk House Farm Market)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter (from Sugar Maple Jerseys)
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Note: in the demo we sauteed chopped spring garlic in the skillet and then added butter and allowed it to brown a bit. Added the pre-roasted radishes and when hot, turned off the heat, added the greens and tossed them for a couple minutes. Right before serving, zested some lemon into the mix and finished with salt and pepper.