Sauteed Radishes And Watercress

• 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

1. Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute 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 saute, stirring, until wilted, about 1 minute.

unsalted butter, olive oil, bunches, salt, black pepper, water, bunches

Taken from www.epicurious.com/recipes/food/views/sauteed-radishes-and-watercress-232997 (may not work)