Braised Radishes

Ingredients

• 24 ounces radishes – trimmed and halved lengthwise
• 3 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 0.75 cup water
• 1 tablespoon lemon juice
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper – freshly ground
• 1 cup radish greens – coarsely chopped

Instructions

1. Wash the radishes, reserving their tender greens; halve the radishes lengthwise and coarsely chop 1 cup of the greens.
2. Melt the butter in a 12-inch skillet over medium heat.
3. Add the radishes cut-side down, sprinkle in the sugar, and pour in the water. Bring to a simmer, cover, and cook until a knife slides in with slight resistance, 10–12 minutes.
4. Uncover and raise the heat to medium-high; cook, swirling the pan occasionally, until the liquid reduces to a glossy glaze that coats the radishes, 4–6 minutes.
5. Off the heat, stir in the lemon juice, season with the kosher salt and black pepper, and fold in the chopped radish greens until just wilted. Serve warm.