Honey-Mustard-Braised Radishes and Mustard Greens

Name: Honey-Mustard-Braised Radishes and Mustard Greens
Total time: 75 min
Ingredients: 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

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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

By

Grant Achatz

Updated on December 1, 2016

Honey-Mustard-Braised Radishes and Mustard Greens — Photo: © Michael Turek

Total Time:

1 hr 15 mins

Yield:

8

Ingredients

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

Directions

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