Sautéed Radish and Radish Greens

• 4 Tablespoons Butter or Olive Oil
• 1 bunch freshest radishes including greens, separated
• Salt and Pepper

Heat oil or butter in a saute pan, add radishes and cook over medium heat about 4 minutes. Transfer cooked radishes to a bowl. Add greens to the skillet and saute 3 minutes, until wilted. Return the radishes and toss together with the radish greens, heat briefly. Serve hot. You can add garlic or onion to the first step if you like. Season to taste with S & P.
Adapted from: The Cook's Garden catalog - Spring/Summer 1990.