Sauté radishes and greens with olive oil, salt, pepper, and cider vinegar until they're perfectly crisp-tender.
1 bunch radishes (about 12 oz.)
1 ounce (2 Tbsp.) unsalted butter
1 tablespoon extra-virgin olive oil
10 ounce young turnips (about 4 small), peeled and cut into 1/2-inch pieces
2 cups chopped turnip greens
1 1/2 tablespoons cider vinegar
Kosher salt and black pepper
How to Make It
Trim greens from radishes; chop greens and reserve. (You should have about 1 cup.) Cut radishes into quarters.
Heat butter and oil in a large skillet over medium-high heat. Add radishes and turnips. Sauté, stirring often, until lightly caramelized, about 7 minutes. Stir in turnip greens, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper and reserved radish greens. Cook, stirring constantly, until greens are wilted, about 1 minute. Taste and season with additional salt and pepper, if desired. Serve immediately.