BUTTER BRAISED RADISHES

4 tablespoons unsalted butter

2 bunch radishes, greens removed and reserved

1 cup chicken or vegetable stock

Salt and freshly ground pepper

2 tablespoon chopped fresh chives

a splash of white wine vinegar

Heat butter in a large skillet over medium heat. Add radishes and stock and season with salt and pepper. Bring to a boil. Reduce heat to low; cover. Cook until tender, about 10 minutes. Toward the end of cooking, add radish greens. Transfer greens and radishes to a bowl leaving juices remaining in pan. Bring juices to a simmer, and reduce until no more than a half cup remains. Return the radishes to the pan and garnish with chives and toss gently to combine. Add just the smallest sprinkling of vinegar for a touch of brightness. Serve warm.

Emeril Lagasse

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