You can also use the greens in this recipe, or save them for another recipe.
1 or 2 bunches red radishes with their greens
1 to 2 T butter
1 shallot (or scallion, or small onion), finely chopped
1 t fresh thyme leaves, or several pinches dried, or other herb
water, as needed
salt and pepper, to taste
1. Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Leave smaller radishes whole and halve or quarter larger ones. If using the leaves, wash them, drain, coarsely chop, and set aside.
2. Melt 1 T butter in a small pan over medium heat. Add the shallot (scallion, onion) and thyme and cook until softened. (The scallion will cook faster than the shallot.) Add the radishes, a little salt and pepper, and water just to cover. Simmer until radishes are tender, 3 to 5 minutes. Add the leaves and cook until they’re wilted and tender, a minute or so more. Remove to a serving dish.
3. Boil the liquid, adding another T of butter if you like, until only about 1/4 cup remains. Pour it over the radishes and serve.