Butter-braised Radishes with Sorrel or celery leaves

Ingredients

• 1 cup vegetable stock or water*
• 1 Tbsp. unsalted butter
• 1 bunch radishes, greens removed, radishes quartered
• Salt and freshly ground pepper
• 1 packed ½ cup sorrel leaves or celery leaves, stems removed and thickly sliced

Instructions

1. In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel or celery leaves over the top and serve.

Notes