-
1
Cut the leaves from the radishes, leaving about 1/2 inch of green attached.
-
2
Scrub the radishes.
-
3
Wash the greens well, coarsely chop them, and keep separate.
-
4
In a 10 to 12-inch skillet with a tight-fitting lid, melt the butter with the brown sugar and 1/2 teaspoon salt over medium-high heat.
-
5
Add the water and radishes and bring to a boil.
-
6
Reduce the heat to medium-low, cover, and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.
-
7
Spread the greens over the radishes and raise the heat to return the liquid to a boil.
-
8
Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald colored and tender, about 5 more minutes.
-
9
Use tongs to transfer the greens to a large bowl or serving dish, first pressing the excess liquid out of the greens against the side of the pan.
-
10
Add the vinegar, pepper to taste and a few gratings of nutmeg to the liquid remaining in the pan and bring to a boil over high heat.
-
11
Boil, uncovered, until the liquid has turned syrupy (youll end up with about 2 tablespoons), about 2 minutes.
-
12
Taste and add a little more salt and/or brown sugar if needed.
-
13
Return the radishes and greens to the pan and fold gently with a rubber spatula to coat them without mashing the radishes.
-
14
Serve.
