Butter-Braised Radishes with Sorrel

• 1 cup vegetable stock or water
• 1 tablespoon unsalted butter
• 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note)
• Salt and freshly ground pepper
• 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup)

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat.
2. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes.
3. Season with salt and pepper and transfer to a shallow bowl.
4. Scatter the sorrel over the top and serve.

vegetable stock, unsalted butter, radishes with, salt, sorrel leaves

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