Sauteed Radishes and Watercress |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1 tablespoon olive oil |
2 bunches radishes (1 1/2 lb total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup water |
2 bunches watercress (10 oz total), coarse stems discarded, washed well, and cut into 2-inch lengths |
Directions:
1. Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
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