Radish And Turnip Saute

• 1 bunch radishes (about 12 oz.)
• 1 ounce (2 Tbsp.) unsalted butter
• 1 tablespoon extra-virgin olive oil
• 10 ounce young turnips (about 4 small), peeled and cut into 1/2-inch pieces
• 2 cups chopped turnip greens
• 1 1/2 tablespoons cider vinegar
• Kosher salt and black pepper

1. Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters.
2. Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Saute, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately.

radishes, butter, extravirgin olive oil, turnip greens, cider vinegar, kosher salt

Taken from www.myrecipes.com/recipe/radish-turnip-saute (may not work)