1/4 c. butter1 lb. radishes, quartered 4 c. radish greens &/or arugula 2 Tbsp. freshly-squeezed lemon juice (1 sm. lemon) salt & freshly-ground black pepper
Melt butter in lg. skillet over med. heat. Add the radishes; cook, stirring constantly, until tender but crisp, about 5 mins. depending on size. Transfer to a bowl to cool. Return skillet to stove. Put greens in skillet with the wash water still clinging to leaves. Cook over med. heat, stirring constantly, just until wilting, 2-3 mins. Turn off heat. Add lemon juice & radishes to skillet; stir until well combined. Season with salt & pepper, to taste. Serve immediately.
Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables