Toss together Roasted Radishes and Sautéed Kale with Citrus Salt for a side dish you’ll think of often. Roasting the radishes mellows out the usual zippiness found in raw radishes, and they make a great alternative to the usual veggies.
Don’t you love it when your friends text you pictures of the delicious food they’re out and about enjoying? Especially when they know full well you can’t get your hands on the same stuff?
My sister (who lives on the other side of the country from me) recently sent me a photo of the roasted radishes she was enjoying at 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.
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, do 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 Roasted Radishes and Sautéed Kale with Citrus Salt.
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.
Do you love kale like I love kale? Try one of these Grab a Plate recipes:
Roasted Radishes and Sautéed Kale with Citrus Salt
INGREDIENTSFor the Citrus Salt
- 1/2 cup Maldon Sea Salt Flakes (affiliate link)
- 1-1/2 tablespoons lemon zest
- 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
INSTRUCTIONSFor 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.
- 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.