Baby Kale with Radishes

Any greens and alliums can be used in this one-skillet dish, apple cider can be swapped for the citrus. Try dandelion greens with toasted garlic, then nix the sugar and simmer in cider instead.

Baby Kale and Radishes

Baby Kale with Radishes


1/4 cup (60mL) citrus juice (I used half orange, half grapefruit)
1/2 teaspoon (2mL) granulated sugar
2 tablespoons (30mL) medium extra-virgin olive oil
1 medium red onion, finely chopped
1 bunch radishes, trimmed and cut in half
5oz/142g baby kale
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Mix the citrus juice with the sugar, stirring until the sugar has dissolved.

Put the olive oil in a skillet over medium heat. Add the onion and cook, about 5 minutes, until tender. Add the radishes and cook for 5 minutes. Stir in the kale and add the juice, cover, and let steam for about 2 minutes, until the kale has started to wilt and the mixture is easy to stir. Turn the heat to medium-high and cook until the juice has absorbed, about 2 minutes, stirring often. Season with salt and pepper to taste. Serve warm.


Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

Simple and flavorful, roasting radishes gives them the trademark grilled exterior with a creamy, smooth interior.

grilled radishes and asparagus with dill

Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

2 bunches radishes, ends trimmed (about 3 cups)
1 large bunch asparagus, ends trimmed and cut into 3-inch pieces (about 3 cups)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 recipe Lemon-Dill Vinaigrette (follows)

Preheat the grill to medium-high heat. Toss the radishes and asparagus with olive oil, salt and pepper. Put in a grill basket. Grill for about 10 minutes, stirring a few times, until cooked through and lightly charred. Remove the asparagus, and continue to cook until radishes are tender, about 5 to 8 more minutes. Toss with the vinaigrette, adding to taste.

Lemon-Dill Vinaigrette

1/2 cup fresh dill, packed
1/3 cup freshly squeezed lemon juice
1 teaspoon brown mustard
1 teaspoon liquid sweetener, such as agave nectar
1 shallot
Zest from 1/2 lemon zest
1/4 cup extra-virgin olive oil
Sea salt and fresh ground pepper

Put the dill, lemon juice, mustard, agave nectar, shallot, lemon zest, and a pinch of salt and pepper in a blender or food processor. Combine until smooth. Slowly add the olive oil while blender is running; process until combined. Season with additional salt and pepper to taste. Store leftovers in the refrigerator.

grilled radishes and asparagus with dill.3