Braised Radishes and Mustard Greens

Star chef Grant Achatz features pungent mustard three ways in this surprisingly easy side dish, including the nose-tingling condiment, the greens and the seeds.

  • Total Time:
  • Servings: 8

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  • 1 stick unsalted butter

  • 3/4 cup finely grated peeled fresh horseradish

  • 2 garlic cloves, minced

  • 2 shallots, minced
  • 1/4 cup plus 2 tablespoons white wine vinegar

  • 2 tablespoons honey

  • 1 1/2 tablespoon Dijon mustard

  • 1 small bunch of radishes (5 ounces)—tops coarsely chopped (1 cup), 1 radish thinly sliced and remaining radishes quartered

  • 2 bunches of mustard greens (1 1/4 pounds), stemmed and chopped (16 cups)

  • Kosher salt
  • Pepper
  • 2 tablespoons chopped chives

How to make this recipe

  1. In a small dry skillet, toast the mustard seeds over low heat until fragrant, about 5 minutes.

  2. In a large saucepan, combine the butter, horseradish, 
garlic, shallots, vinegar, honey and mustard with 2 cups of water. Bring to a simmer over moderately high heat and 
cook over moderate heat, stirring occasionally, until reduced by half, about 10 minutes. 
Add the quartered radishes 
and cook until beginning 
to soften, about 3 minutes. In batches, add the radish 
tops and mustard greens and cook, stirring, until wilted, about 2 minutes. Season with salt and pepper. Transfer to 
a shallow serving bowl and top with the sliced radish. Sprinkle with the chives and mustard seeds and serve.

Contributed By Photo © Michael Turek Published December 2016

1093732 recipes/honey-mustard-
 2016-11-07T14:36:15+00:00 Grant Achatz december-2016 recipes,honey-mustard-

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