Photo: Jennifer Causey
Yield
Serves 2 (serving size: about 1/2 cup)

Radishes are so much more than a salad garnish. They lose their pepperiness once sautéed and turn a faint rosy pink. For a boost of protein, we contrast the radishes with edamame, a great alternative to frozen green peas.

How to Make It

Melt butter in a medium skillet over medium-high. Add radishes; sauté 4 minutes or until tender. Add edamame; cook 1 minute. Stir in chopped chives, salt, and black pepper.

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