© Michael Turek
Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 8

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

How to Make It

Step 1    

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


Step 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.

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