What You'll Need:

  • 4-6 radishes, tops removed but reserved, halved
  • 4 baby carrots, chopped or halved, or 1 larger carrot, cut into matchsticks
  • ½ bunch asparagus, tough ends removed and cut into 1-inch pieces
  • 2 small kohlrabi, peeled and cut into quarter or half-moon slices
  • Olive oil
  • 1 young leek or 2 spring onions, cleaned well and white parts cut into thin slices
  • 1 cup spring greens such as spinach, baby kale or Swiss chard, cut into ribbons
  • 2 small fennel bulbs, sliced thing
  • Lemon-Parsley Butter (recipe below)
  • Salt and pepper, to taste
  • Fresh herbs, to garnish (optional)

Lemon-Parsley Butter

  • 1 tablespoon minced green garlic, bulb garlic, or garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons softened unsalted butter
  • 1 tablespoon minced fresh parsley
  • ¼ teaspoon salt


In a large sautée pan, heat a splash of olive oil over medium heat. Add the sliced leek or onion and cook until softened. Add the radishes, carrots, asparagus, kohlrabi, and fennel to the pan. Saute together for about 5 minutes until vegetables become tender. Add the lemon-parsley butter and stir to coat all the vegetables. Sprinkle with salt and saute for 2 minutes more. Add the greens and stir to the mixture. Allow the greens to wilt, about 2 more minutes. Taste and season with salt again, add pepper to taste. Sprinkle with fresh herbs if using.