Sautéed Radishes & Watercress
This simple little side dish will provide an infusion of the vitamins and minerals that many people are lacking. Rather than the bitter taste of raw radishes, sautéing makes them sweet and delicious. The longer you sauté, the sweeter they become.
Radish provides a super dose of folate, vitamin C and potassium and a range of other minerals. Watercress brings the manganese, magnesium, copper, calcium, choline along with vitamins B1, B2, B5, B6, E, and K1.
The butter adds some vitamin A and will help to bring out the flavour and aid with the absorption of the fat-soluble vitamins.
One serve provides 30 calories, 2 g protein, 2 g fat and 1 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 tsp of butter
- 100 g radishes, halved
- 100 g watercress
- 1/4 cup of water
- Sea salt
- Heat butter in a frying pan over medium heat, then sauté radishes, stirring occasionally, 6 minutes.
- Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1-4 minutes.
- Add watercress and sauté, stirring, until wilted, about 1 minute.
- Sprinkle with sea salt and serve as a side.
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