Receta Roasted Radishes and Sautéed Kale with Citrus Salt
Roasted Radishes and Sautéed Kale with Citrus Salt
March 27, 2018 By Patricia 48 Comments
Toss together Roasted Radishes and Sautéed Kale with Citrus Salt for a side dish that’s super flavorful. Roasting the radishes mellows out the usual zippiness found in raw radishes, and they make a great alternative to the usual veggies. The Citrus Salt can be used with so many dishes for a little lemony flavor.
My sister and a few snaps of her food truck food were the inspiration behind this dish. She had sent me a photo of the roasted radishes from a food truck/beer fest event in North Carolina. She started the texting, but I had to continue until I had as many details as I could get. I couldn’t wait to try making these radishes on my own since I’m a long way from North Carolina!
Visions of these radishes danced (and danced) in my head, so I had to try my hand at roasting some for myself. I wanted to keep things simple and I thought citrus salt would be perfect as a seasoning. Lucky for me, my husband had made a batch a few weeks before.
Have you ever made your own citrus salt? If not, I highly recommend it. It couldn’t be easier to make (two ingredients!), and you’ll use it on so many dishes for added brightness. It was perfect with these roasted radishes and sautéed kale.
This would make a great springtime side dish that’s perfect for Easter!
I wasn’t sure what to serve with the radishes, but in the end, I decided on sautéed kale. I used a few simple ingredients for the kale (grapeseed oil, a shallot, a little lemon juice, ground black pepper, and of course, a bit more citrus salt), and tossed it with toasted pecans and the radishes. This was a vibrant and healthy side dish that was exceptionally easy to put together.
Kale is one of my favorite veggies. I love to use it in salads like Kale and Quinoa Salad with Honey-Dijon Dressing. So good!
If you’re looking for another way to enjoy radishes, try this recipe for Quick, Spicy Pickled Radishes. They make the perfect topping for these Slow Cooker Beef Carnitas Tacos.
Roasted Radishes and Sautéed Kale with Citrus Salt is a side dish for the season. Try this dish to brighten up any meal.
Ingredients
- For the Citrus Salt:
- 1/2 cup Maldon Sea Salt Flakes
- 1-1/2 tablespoons lemon zest
- For the Salad:
- 3 tablespoons grapeseed oil, divided
- 2 small bunches radishes, stem ends trimmed and cut into halves or quarters of even size
- 4 cups packed kale, stripped from stem and cut into 2-inch pieces (I used Tuscan kale)
- 1 shallot, diced small
- 2 tablespoons lemon juice
- Citrus salt
- Ground black pepper
- 1/4 cup toasted pecan halves
Instructions
For the Citrus Salt:
Preheat the oven to 250 degrees F. (or the lowest setting)
Combine the salt and lemon zest in a bowl and mix to combine.
Spread the mixture onto a baking sheet. Place in the oven for 20-30 minutes.
For the Salad:
Preheat the oven to 425 degrees F.
Add the radish pieces to a bowl and toss with 1-1/2 tablespoons of the grapeseed oil. Sprinkle with the citrus salt and ground black pepper to season. Toss to combine.
Place the radishes on a baking sheet in the oven for about 20 minutes, tossing them occasionally, or until the radishes start to get tender and golden.
Remove from the oven and keep warm.
Add the remaining grapeseed oil to a large skillet over medium heat. When hot, add the shallot and cook for about 3 minutes.
Add the kale and the lemon juice. Season with the citrus salt and ground black pepper. Toss and cook for about a minute.
Place a lid on the pan and continue to cook for 3-4 minutes. Remove from the heat when wilted.
Toss the kale, radishes and pecan pieces together and serve on individual plates.
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