Buttery Pan-Roasted Radishes

 

1 bunch fresh radishes with leaves

1 T. olive oil

1 T. butter, or a little less if you’d like

1/4 tsp. flaky sea salt, such as Maldon, or kosher salt

1/2 lemon, for juicing

1 tsp. minced fresh chives

1 tsp. minced fresh tarragon

 

Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy. Cut the radishes into halves or quarters, depending on the size. Set aside. Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside. Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides. Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes. Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.