Radishes and Kale in brown butter
2 bunches of radishes
2 tablespoons butter
1 bunch of lacinato kale
Cut the radishes into thick slices. Brown the butter over medium high heat. You are heating the butter until the milk solids turn brown. I used my cast iron dutch oven because the white enamel coating made it easy to see the color changes. The butter should be light brown. Add the radishes, and continue cooking until they get a little brown and caramelly. While they are cooking bring a pot of water to a boil, and the kale and cook for about 3 minutes, drain in a colander while running cold water over it, then squeeze out the excess water and add to the radishes. Cook a few minutes longer then add salt and pepper to taste. I'm a slapdash sort of cook, so if there is anything about this recipe that doesn't seem right, please let me know.