Sauteed Radishes and Watercress

Name: Sauteed Radishes and Watercress
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 4 bunches radishes, quartered, leaving a bit of the greens on top for decoration; 2 1/2 tablespoons unsalted butter; 1 teaspoon salt (preferably sea salt); 2 garlic cloves, minced; 4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Getting reviews...

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

Deselect All

4 bunches radishes, quartered, leaving a bit of the greens on top for decoration

2 1/2 tablespoons unsalted butter

1 teaspoon salt (preferably sea salt)

2 garlic cloves, minced

4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)

Directions

Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.