This simple little side dish provides an infusion of the vitamins and minerals that many people lack.
Sauteeing raw radishes turn their bitter bite sweet and delicious, and the longer you saute, the sweeter they taste.
Radish provides a super dose of folate, vitamin C, potassium, and assorted minerals. Watercress adds manganese, magnesium, copper, calcium, and choline, along with vitamins B1, B2, B5, B6, E, and K1.
The butter sizzles in extra flavour and aids in absorbing fat-soluble vitamins A, D, E, and K.
Macros
One serve provides 30 calories, 2 g protein, 2 g fat, 1 g of net carbs and P:E = 0.5.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 1 tsp of butter (use alternate fat for AIP)
- 100 g radishes, halved
- 100 g watercress
- 1/4 cup of water
- Sea salt
Directions
- Heat butter in a frying pan over medium heat, then saute radishes, occasionally stirring, for 6 minutes.
- Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, occasionally stirring, until liquid is evaporated, 1-4 minutes.
- Add watercress and saute, stirring, until wilted, about 1 minute.
- Sprinkle with sea salt and serve as a side.