Sauteed Radishes and Watercress

1. 1

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

2. 2

   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.

3. 3

   Transfer to a platter and keep warm, loosely covered.

4. 4

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

5. 5

   Add watercress and saute, covered, until wilted, about 2 to 3 minutes.

6. 6

   Return radish wedges to skillet to reheat quickly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.