Honey-Mustard-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. Slideshow: More Greens Recipes 

Honey-Mustard-Braised Radishes and Mustard Greens
Photo: © Michael Turek
Total Time:
1 hr 15 mins


  • 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


  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.

Related Articles