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4 - 6 as a side
2 small- to medium-sized bunches of radishes with leaves
3 - 4 tablespoons unsalted butter
1 teaspoon finely chopped, fresh rosemary
1/3 cup water
Sea salt to taste
Rinse the radishes to remove any dirt, and cut the leaves and stems off each radish, reserving the leaves for later. Trim the root ends and then cut each radish in half from top to bottom.
Melt a few tablespoons of butter in a large, heavy-bottomed saute pan on medium-high heat. Then add the radishes cut side down.
Cook the radishes along on the flat sides to caramelize a bit, and while you're keeping your eye on that, finely chop 1 teaspoon of fresh rosemary and roughly chop the radish leaves.
After the radishes have been going for 5 minutes or so, add the finely chopped rosemary and cook that for a minute.
Add the radish leaves with a little splash of water, and put a lid on top to help wilt the leaves. Once the leaves are nicely wilted, take the lid off and let it cook until the water evaporates. Season with a little sea salt.
Serve family style or right alongside any simply cooked meat or fish.
Radishes can be a bit spicy when raw, but they lose that edge when cooked. Try stirring in a touch of Dijon mustard when the radishes are finishing up for a spicy touch.