Sautéed Radishes With Radish Greens and Garlic
1½ pound Easter egg radishes with greens (about 2 bunches)
3 tablespoons unsalted butter
2 garlic cloves, minced
Pinch of granulated sugar
Kosher salt and freshly ground black pepper, to taste
1. Strip leaves from radish stems, and set leaves aside. Remove all but ½ inch of stems from radishes. (Reserve remainder of stems for a soup or another use.) Smash any larger radishes with a mallet to break them into pieces.
2. Melt butter in a large skillet over medium heat. Add radishes and sauté, stirring, until softened, about 5 minutes. Add garlic, sugar, salt, pepper, and radish leaves, and sauté, stirring, until leaves have wilted, about 1 minute more.