20 red radishes (or less if they are big)
1 to 2 Tablespoons butter
3-4 scallions chopped, use all the light green part
1 t. garlic
1 teaspoon chopped fresh thyme
S & P to taste
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and half the larger ones. Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the scallions, garlic and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. Pour it over the radishes and serve.