Sauteed Radishes and Watercress

Ingredients for Sauteed Radishes and Watercress

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 bunches radishes (675g total), greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 1/2 cup water

• 2 bunches watercress (275g total), coarse stems discarded, washed well, and cut into 2-inch lengths

How to make Sauteed Radishes and Watercress

Heat butter with oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add watercress and sauté, stirring, until wilted, about 1 minute.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.