Butter-Braised Radishes

• 1 large or 2 small bunches radishes (about 2 pounds), with greens
• 3 tablespoons unsalted butter
• 1 teaspoon brown sugar, plus more if needed
• sea salt or kosher salt
• 2/3 cup water
• 1 tablespoon white wine vinegar
• freshly ground black pepper
• freshly grated nutmeg

1. Cut the leaves from the radishes, leaving about 1/2 inch of green attached.
2. Scrub the radishes.
3. Wash the greens well, coarsely chop them, and keep separate.
4. In a 10 to 12-inch skillet with a tight-fitting lid, melt the butter with the brown sugar and 1/2 teaspoon salt over medium-high heat.
5. Add the water and radishes and bring to a boil.
6. Reduce the heat to medium-low, cover, and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.
7. Spread the greens over the radishes and raise the heat to return the liquid to a boil.
8. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald colored and tender, about 5 more minutes.
9. Use tongs to transfer the greens to a large bowl or serving dish, first pressing the excess liquid out of the greens against the side of the pan.
10. Add the vinegar, pepper to taste and a few gratings of nutmeg to the liquid remaining in the pan and bring to a boil over high heat.
11. Boil, uncovered, until the liquid has turned syrupy (youll end up with about 2 tablespoons), about 2 minutes.
12. Taste and add a little more salt and/or brown sugar if needed.
13. Return the radishes and greens to the pan and fold gently with a rubber spatula to coat them without mashing the radishes.
14. Serve.

bunches, unsalted butter, brown sugar, salt, water, white wine vinegar, freshly ground black pepper, nutmeg

Taken from www.foodrepublic.com/recipes/butter-braised-radishes-recipe/ (may not work)