Sauteed Radishes (and their tops!)

The perfect side for any meal! A little bit of heat, a lot of flavor!

Ingrediants

- Trim tops from radishes leaving a bit of the green stems intact for appearance. Wash both the radishes and their greens. If radishes are large cut them into quarters, if small cut them in half. Roughly chop the greens and set aside to add in at the end of cooking.
- In a medium skillet heat butter over medium heat until melted. Add the cut-up radishes and sauté until edges are golden brown. Watch the heat so the butter does not burn. Your goal here is to brown the butter along with the radishes so you get that nice nutty flavor from the browned butter. At the very end add in the radish tops and continue to cook for a minute or two to cook the greens.
- Finish off with a squeeze of lime juice (lemon juice works just fine, too…even play around with different citrus to find your favorite flavor profile). Season with salt and freshly ground pepper to taste and serve hot from the stove top.