| RADISH ROOTS AND GREENS SAUTEED WITH GARLIC AND CHIVES |
1 bunch radishes
1 ½ Tbsp each butter, chopped garlic, and chopped fresh chives
Salt and pepper to taste
Clean radishes well under running water to remove all traces of dirt.
Cut off the upper leaves and coarsely chop them. Cut off the remaining
greens and stalks and discard them. Trim and quarter the bulbs. Heat
butter in a large skillet over medium-high flame. Add quartered
radishes and cook, stirring often, 2 minutes. Stir in greens, green
garlic, and chives and cook until wilted, another 1-2 minutes. Season
with salt and pepper to taste. This is a great side dish with poached,
steamed, or grilled fish. Makes 4-6 servings.
Adapted from From Asparagus to Zucchini