2 bunches radishes with greens attached
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 onion, diced
1 garlic clove, minced
3 tablespoons chopped fresh chives
Pepper to taste
Cut greens from radishes, coarsely chop and rinse. Spin dry. Trim radishes and cut lengthwise into 1/4-inch wedges.
Heat 1 tablespoon butter in a 12-inch heavy skillet over medium high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 6-8 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté onion in remaining tablespoon butter in the same skillet over medium high heat, stirring for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives. Turn off heat, season with salt and pepper and serve.