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Red Radish, Red Kale and Red Onion Hot Salad

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 Servings
Author CJ


  • 1 bunch red radish sliced thin
  • 1 bunch radish leaves chopped
  • 1 medium red onion sliced thin
  • 1 tbsp natural butter spread
  • 1 clove garlic minced
  • 1/2 bunch red kale chiffonade
  • salt and pepper to taste


  1. Heat up butter in a cast iron skillet on medium heat until its completely melted.

  2. Add in radishes and red onion and stir over medium heat for 10-15 minutes to caramelize.

  3. Stir in the minced garlic and cook for 2-3 minutes until fragrant.

  4. Toss in the radish leaves and kale. The skillet might be overflowing at this point, but that's okay, the leaves will wilt and it will shrink down to a manageable size. Cook for another 2 minutes until the leaves are wilted.

  5. Remove and serve! Or if it's just you feel free to crush directly from the skillet.