When cooked in a hot skillet, radishes soften and mellow to tender perfection. Top them with salty bits of crisp prosciutto.

Recipe by Chadwick Boyd
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.

  • Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.

  • Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with salt and black pepper. Top with prosciutto. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.

Nutrition Facts

85 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 9 mg cholesterol; 373 mg sodium. 202 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 242 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 79 mg vitamin b6; 27 mcg folate; 0 mcg vitamin b12; 34 mg calcium; 1 mg iron;

Reviews (2)

8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
I made this for Valentines day and it was so good my husband asked me to make it again the next week.
Rating: 5 stars
Easy, tastes great, looks pretty! Substituted radicchio for greens and cooked until radicchio wilted to mellow the flavor.