Radishes are so much more than a salad garnish. They lose their pepperiness once sautéed and turn a faint rosy pink. For a boost of protein, we contrast the radishes with edamame, a great alternative to frozen green peas.

Adam Hickman
Recipe by Cooking Light April 2017

Gallery

Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 2 (serving size: about 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium skillet over medium-high. Add radishes; sauté 4 minutes or until tender. Add edamame; cook 1 minute. Stir in chopped chives, salt, and black pepper.

    Advertisement

Nutrition Facts

139 calories; fat 10.2g; saturated fat 5.5g; mono fat 2.2g; poly fat 0.4g; protein 5g; carbohydrates 7g; fiber 3g; cholesterol 23mg; iron 1mg; sodium 164mg; calcium 49mg; sugars 2g.
Advertisement