Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 4 servings

　　4 bunches radishes with greens attached (2 lb)

　　2 1/2 tablespoons unsalted butter

　　1 teaspoon salt (preferably sea salt)

　　1 garlic clove, minced

　　3 tablespoons chopped fresh chives

　　

Step 1

Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

　　

Step 2

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.

　　

Step 3

Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

　　

Step 4

Return radish wedges to skillet and stir in chives.