Sauteed Radishes

1. 1

   Cut greens from radishes and coarsely chop.

2. 2

   Trim radishes and cut lengthwise into 1/2-inch wedges.

3. 3

   Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes.

4. 4

   Transfer to a platter and keep warm, loosely covered.

5. 5

   Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds.

6. 6

   Add greens and saute, stirring, until wilted, about 1 minute.

7. 7

   Return radish wedges to skillet and stir in chives.

No additional tips available.