Sauteed Radishes and Watercress
A delicate side dish combining crisp-tender radishes and wilted watercress, sautéed in butter and olive oil for a perfect balance of peppery and rich flavors.
4 servings
13 min
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Ingredients
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •2 bunches radishes
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •½ cup water
- •2 bunches watercress
- •coarse stems discarded
- •washed well
- •and cut into 2-inch lengths
Cooking Instructions
- 1.
Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.
13 min
