Radishes sauteed in butter (French)

The combination of pink radishes and butter is a French classic, usually served raw on baguette bread (an awesome sandwich you should try asap if you haven't already). But another way to prepare radishes with butter in order to highlight the best in both flavors is to cook them gently until the radishes become slightly softened. Usually, the French cooks also add bits of radish greens to the pan to further enhance the flavor of the saute. 
It's quick to make, as delicious as a meal can get, and one of my go-to's whenever radishes abound. For the best taste experience, serve this with a few slices of country-style multi-grain bread, crunchy and ready to absorb all the peppery butter drippings. 
Recipe source: Epicurious. 

Last year: Toad in the hole (British).
Two years ago: Kolrābju Salāti (Kohrabi and apple winter salad) (Latvian).
Three years ago: Broccoli and coconut stir-fry (vegan).
Four years ago: Hummus (Middle Eastern).




Ingredients (serves 1-2):

• 2 bunches of pink radishes with greens still attached
• 2 tablespoons butter
• 1/2 teaspoon sea salt
• 1 garlic clove
• 1 tablespoon freshly chopped chives
• crusty peasant-style bread to serve (optional)

Cut the radishes into wedges (after cleaning them) and put them in a large pan. Add the butter and let it melt among the radishes:

Also add a few of the radish leaves, chopped, the minced garlic clove and the chives. Sprinkle generously with salt, then allow the whole thing to gently cook for 15-20 minutes, stirring every now and then.

Transfer to serving plates and serve with the bread. It's done, dig in! :)