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Spring Radish & Greens Saute

Serves 4

2 tbsp butter (or olive oil)
1/2 lb radishes, quartered
2 cups radish greens or arugula
1 tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper

Melt the butter or olive oil in a large skillet over med. heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 min. depending on size. Transfer to a bowl to cool. Return the skillet to stove.

Put the greens or arugula in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 min. 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.

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