2 Tbsp. butter
1 Tbsp. freshly-squeezed lemon juice
1/2 lb. radishes, quartered salt
2 c. radish greens or arugula freshly ground black pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
TIP: try substituting grapefruit juice for lemon juice! They’re in your box this week and should taste just lovely with this dish!
adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables.