- 2 bunches radishes with greens attached. Be sure to choose bright, lively greens; avoid any wilting.
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 2 green onions, sliced thin
- ¼ teaspoon salt
- ¼ teaspoon freshly grated black pepper
- Lemon for squeezing (optional)
Trim greens from radishes and coarsely chop. Slice radishes about 1/8 inch thick.
Heat olive oil in a medium-size pan on medium- high heat. Sauté garlic and green onions in pan until soft. Add radishes and greens and cook until tender, about 8 minutes.
Season with a pinch of salt and pepper. Add lemon to taste.