4-6 as a side
2 small to medium size bunches of radishes with leaves
3 - 4 Tbs unsalted butter
1 tsp finely chopped fresh rosemary
approx. 1/3 cup water
sea salt to taste
Give the radishes a good rinse under water to remove any dirt and you'll want to cut the stems and leaves off of the radishes, and trim the root ends if you like, and then cut each radish in half from top to bottom.
You can cut some of the larger radishes into quarters if you like and then melt a few Tbs of butter in a large, heavy bottomed saute pan on medium high heat and add the radishes cut side down.
Cook those along on the flat sides to caramelize a bit and, while you're keeping your eye on that, finely chop 1 tsp or so of fresh rosemary and also rough chop the radish leaves.
After the radishes have been going along for 5 minutes or so, add the finely chopped rosemary and cook that for a minute.
Then add the radish leaves and add a little splash of water and put a lid on top to help wilt the leaves.
Once the leaves are nicely wilted, take the lid off and let it cook along for the water to evaporate and then season it with a little sea salt.
Serve it up family style or right alongside any simply cooked meat or fish.
Radishes can be a bit spicy when raw but lose that edge when cooked. Try stirring in a touch of Dijon mustard when the radishes are finishing up for a spicy touch.