from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
2 bunches radishes
1 1/2 tbsp butter
1 1/2 tbsp chopped green garlic
1 1/2 tbsp chopped fresh chives
salt and pepper
Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop them. Cut off the remaining greens and stalks and discard them. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic, and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish with poached, steamed, or grilled fish.