Local radishes, three ways!

Rosemont just scored radishes in bunches fresh off Belanger Farm in Lewiston. Also had some local radish sprouts. I brought both home and made the night’s appetizer, Radish Three Ways, in 5 minutes. Snip the greens off the bunch, chop roughly and sauté 3 minutes in extra virgin olive oil and a pinch of salt, with freshly ground pepper. Meanwhile, slice a few of the radishes thinly. Stir the greens as they cook, then remove from heat. Add a spritz of lemon or lime juice, adjust salt and pepper, and lay on a plate. Top with the sliced radishes, sprinkle on some Maine sea salt, top with a few of the radish sprouts. Oooooh, good. I coulda gussied it up with some melted anchovies, chopped black olives, and/or toasted baguette. But I didn’t, and they were still so good!