Sauteed Radish & Watercress

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.


One serve provides 30 calories, 2 g protein, 2 g fat, 1 g of net carbs and P:E = 0.5.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 1 tsp of butter (use alternate fat for AIP)
  • 100 g radishes, halved
  • 100 g watercress
  • 1/4 cup of water
  • Sea salt


  • 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.