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. Slideshow: More Greens Recipes 

Grant Achatz
December 2016

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© Michael Turek

Recipe Summary

total:
1 hr 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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