Butter-braised radishes with sorrel or Mexican marigold mint

Ingredients

• 1 cup vegetable stock or water
• 1 tablespoon unsalted butter
• 2 pounds radishes with their greens, radishes
• quartered and greens reserved (see Note)
• Salt and freshly ground pepper
• 1/2 ounce sorrel leaves or Mexican marigold
• mint, stemmed and thickly sliced (1 packed
• cup)

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 over the top and serve.
2. http://www.foodandwine.com/recipes/butter-braised-radishes-with-sorrel