TOTAL TIME: 40 MIN
Difficulty Level: Easy
1 cup vegetable stock or water1 tablespoon unsalted butter
2 pounds radishes quartered (you can also add the radish greens if you like)
Salt and freshly ground pepper
1/2 ounce sorrel leaves or other greens, stemmed and thickly sliced (1 packed cup)
In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the greens over the top and serve.