One of the best things about spring–radishes. It’s like all they want to do is pop out of the ground and jump onto our plates in all of their pink and purple glory. While it’s easy and delicious to eat them raw–crunching into them or tossing them into a salad–cooking radishes is a delectable and under-appreciated treatment.
1 bunch radishes, cut in halves or wedges
1 tablespoon butter
pinch of salt
Heat a saute pan over medium-high heat. Add the butter and melt it, letting it brown for a couple of seconds.
Add the radish wedges and cover for about 5 minutes.
Season to taste.