Warm Radishes and Butter Lettuce
- 1 of 1 Trim tops from 2 large bunches radishes; quarter. Remove leaves from 2 small heads butter lettuce and roughly chop. Heat 2 tbsp unsalted butter in a large skillet over medium-high. Add radishes and saute 5 minutes. Add lettuce, 1/4 cup finely chopped chives, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1/2 tsp each salt and black pepper. Stir in leaves and cook until wilted, about 2 minutes. Garnish with more chives and black pepper.
Servings Per Recipe: 8
Per Serving: 180 mg sodium, 1 g pro., 1 g fiber, 2 g carb., 3 g Fat, total, 35 kcal cal.