Butter-Braised Radishes with Sorrel

Gotta use up that farmer’s market produce! Via Food & Wine.


  • 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)

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 sorrel over the top and serve.



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