Ingredients:
1 tablespoon unsalted butter
1 tablespoon minced spring onion
1 tablespoon minced spring garlic
20 medium radishes or 16 large radishes, leaves and stems removed, halved if small and quartered if large
1/3 cup low sodium chicken broth
2 teaspoons minced fresh chives (optional)
Salt and black pepper
Directions:
Place the butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the radishes and cook for 1 minute longer.
Add the broth, cover, and cook, stirring once or twice, until the radishes are tender, about 10 minutes. Remove the cover and simmer until the liquid thickens slightly, about 1 minute. Add the chives (if using) and season with salt and pepper to taste. Serve immediately. Serves 4